Salted Caramel Chocolate Fat Bombs

Ingredients and Directions:

12 tbsp caramel (recipe below)

1oz cocoa butter

3oz chocolate chips

Caramel:

8 tbsp butter

5tbsp brown monkfruit 

1 cup heavy cream 

1 tsp vanilla 

1 scoop TeamKeto Salted Caramel Collagen 

1/4 tsp xantham gum

(Makes 18 tbs, but you're only going to be using 7 tbs)

In a sauce pan on medium heat, melt butter and monkfruit. Allow to simmer for 3-4 minutes and stir occasionally so it does not burn. Add vanilla and heavy whipping cream. Cook for another 8-10 minutes until golden brown and slightly thickened. Add collagen mix to combine and then add in xantham gum. Cook for another 3-4 minutes on low until thickens.

Chocolates:

Using a silicone chocolate mold. Place 1 tbsp in 12 of the squares. Place in freezer overnight. 

In a double boiler place cocoa butter and chocolate chips. You can use dark chocolate, milk chocolate. I used what I had on hand which is lily's salted caramel chocolate chips. Mix until fully melted. 

Working quickly, and what may help is doing 3 squares at a time. Remove squares from mold but continue to leave them on a wax paper-lined baking sheet that fits in your freezer. Using a fork and a spoon, place frozen caramel square on fork and evenly coat in chocolate Using a spoon. Place back in freezer to harden. Continue with all squares and do a second coat. At second coat, sprinkle corse sea salt over tops. 

Place back in freezer to chill, enjoy!

Store in container in freezer  

Makes: 12 squares

Macros per square: Cal 132, 13g fat, 1g protein, 1 net carb

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