Coconut oil based fat bombs with a Bounty chocolate hit, and only a handful of ingredients
Soften the butter and oil slightly (I just left mine on top of the aga for a bit to
make it stir-able but not runny)
,Add in the dessicated coconut and sweetener and mix in.
Form into balls, put in silicone moulds or cake cases. You should get 10 out of the
ingredients, but can make them smaller or larger according to preference
Put in fridge for at least 10 minutes to harden.
If using, melt the chocolate in a bain marie or microwave. Then either coat if
you’ve made coconut balls or remove shapes from the moulds and coat and put on
greaseproof paper. Or add a teaspoonful to the top of the cake cases.
Put back in the fridge to set
You can use whichever sweetener you want, but bear in mind some are sweeter than others. Start with ½ tsp and add more to taste. You don’t need to include the chocolate, but if you want to coat them, either use sugar free chocolate or very dark chocolate with high cocoa solids (>72%) as that has less sugar in it.
You can also put them in the freezer until you want to eat – probably better if you want to take them to work. If you want to take them out as a snack, then they do soften, so totally cover in chocolate so they set better for portability.