Warm the coconut oil until melted.Add all the other ingredients and allow to cool slightly so the ingredients don't settle and sink to the bottom of the fat bomb.Pour into ice cube trays and refrigerate until semi set.Once almost set, place a half walnut on top of each fat bomb.NOTESKeep these in the fridge until you’re ready to eat them, because the coconut oil melts quickly. You control how sweet you want your chocolate fat bombs – this depends on how your sweet tooth has adapted, and if you are a dark chocolate or dairy milk chocolate lover.Recipe reprinted with permission of Ditch the Carbs. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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