Are you looking for a tasty way to add more grass-fed butter to your diet? Try these chocolate butter fat bombs! I find these bite-sized morsels to be reminiscent of a a dark chocolate frosting. While I prefer to pop them into my mouth straight out of the freezer, I think this recipe would also make a lovely chocolaty spread for bread, muffins, etc. when stored in the fridge.
A Few Notes on Ingredients
First off, if you’re not sure why you’d want to go out of your way to eat more butter, check out this great post from Empowered Sustenance on why butter is a superfood.
For maximum nutrients, I recommend using grass-fed butter in this recipe. Depending on where you live, you may have several different varieties of grass-fed butter available to you. Personally I exclusively buy Kerrygold butter because I can get it at my local Costco for a very affordable price. If you’re not a Costco member, you can also find grass-fed butter at health food stores like Sprouts, Trader Joe’s or Whole Foods. Local grass-fed dairies also often sell grass-fed butter, although that option is likely to be more expensive.
I use salted butter for these mints because I buy my grass-fed butter at Costco and Costco only carries the salted variety. You could definitely use unsalted butter instead, just be sure to add some salt to taste.
Equipment You’ll Need:
- 1 pound salted butter (OR unsalted butter, with added salt to taste), preferably grass-fed
- 1/2 cup cocoa powder
- 5 tablespoons honey, preferably raw
- 2 1/2 teaspoons vanilla extract
- Allow butter to soften by leaving it out at room temperature for a few hours. (Or sticking it in a sunny place, or gently warming it in the toaster oven, etc.) You want it to be squishy but still solid.
- Add butter, cocoa powder, honey, and vanilla extract to your food processor or mixer. Process until all ingredients are evenly mixed.
- Spoon mixture into silicone molds, or simply drop spoonfuls onto a flat surface lined with parchment paper.
- Place in freezer until bites become firm (generally 30 minutes or so), then remove from molds or parchment paper. Store in the freezer or fridge. Enjoy!
Looking for More Healthy Fat Bomb Recipes?
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