Coconut Cheesecake Fat Bombs

November 6, 2017

My own personal health journey took me through a low-carb diet phase. Then it morphed into the Paleo diet and landed finally on the Ketogenic Diet. Somewhat controversial, the Ketogenic diet attempts to use ketones (fat) as fuel rather than the traditional carbohydrate or sugar. Broken down by macronutrients, the Ketogenic diet is typically high fat (60-75%), moderate protein (20-25%) and very low carbohydrate (5-10%).

If you are familiar with this diet, then you will understand the challenge sometimes to meet the fat intake goals. This is where “Fat Bombs” are beneficial. These high fat, low carb snacks will satisfy you for hours – so you don’t have to be on a low carb diet to benefit from it. You can pack them with what ever fats you choose. Coconut is by far one of my favourite foods. So here is my take on a coconut butter cup!

Coconut Cheesecake Balls

Chocolate

Using a chocolate melting pot – I use the Wiltons candy melter but you can use a double boiler.

Combine the following ingredients and melt

  • 2 Bars (100g) of 85% Dark Organic Chocolate
  • 4 oz of Organic Coconut Oil
  • 12 TBSB Mascarpone Cheese

The melted chocolate should look a little spotty which is normal, the Mascarpone cheese makes the chocolate more of a truffle texture. Don’t try to taste the melted chocolate (tastes different melted).

In a Kitchen Aid Blender (or whatever you have) mix the following:

Ingredients

  • 155g Philadelphia Cream Cheese (Original Version)
  • 78g (about 1 cup) of Unsweetened Shredded Coconut
  • 3 TBSP Organic Coconut Oil

Mix together and divide into 18 portions rolling the mixture into little balls. Chill in the freezer for a few minutes.

Assembly

  • Using cupcake liners, line 18 and fill the bottom with 1/2 TBSP of the melted chocolate. Chill in fridge or freezer until hardened.
  • When hard, press in one of the coconut cheesecake balls you made.
  • Using the rest of the chocolate, cover the coconut contents (usually 1/2 TBSP-1TBSP more)
  • Option to Garnish with Coconut.
  • Chill in the fridge until hard.
  • Store in air tight container in the fridge.

Best to eat these fat bombs cold as the chocolate will quickly melt at room air.

Nutrition Facts:

Makes 18 (1 Cup = 1 serving)

Calories 215, Fat 20.8g, Saturated Fat 15.5g, Trans 0.1g, Cholesterol 15.2mg, Sodium 44.7mg, Carbohydrates 4.7g, Fiber 2.1g, Sugar 2.6g, Protein 2.7, Vit A 3.2%, Calcium 3.3% Iron 15.2%

For more information on the Ketogenic Diet, you can either contact myself or have a look at this fabulous website www.ketogenic.com

About the Author

Amanda Goodfellow

Ontario

Hello, my name is Amanda Goodfellow. After graduating from York University with a BSc in Biology and changing career paths from Animal to Human Medicine...

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