Samoa Fudge Bombs

• Vegetarian
• Gluten free

• Canned Goods

  • 2 tbsp Heavy cream or unsweetened coconut milk

• Condiments

  • 1/8 tsp Molasses

• Baking & Spices

  • 3 1/2 tbsp Cocoa powder
  • 2 1/2 tbsp Sweetener
  • 1/8 tsp Vanilla extract

• Oils & Vinegars

  • 2 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 1 tbsp Coconut, unsweetened

• Dairy

  • 5 tbsp Butter
  • 2 tbsp Heavy cream

Found on beautyandthefoodie.com

Description

Directions

• In a large mixing bowl combine all the fudge bomb ingredients. Mix together thoroughly.
• Pour or spoon mixture into a mold, or ice cube tray, or a cake pop pan.
• Freeze for 15 minutes or until firm.
• in a small sauce pan over medium heat melt the 2 ½ tbsp butter for the caramel coating.
• Once melted add the the 2 ½ tbsp sweetener, 2 tbsp heavy cream or coconut milk and ⅛ tsp molasses. Stir and heat until bubbling. Remove from heat and stir in ⅛ tsp vanilla extract. Let caramel sauce rest for a couple minutes until it thickens a little.
• Remove fudge bombs from the freezer and place on a baking sheet line with parchment paper or wax paper.
• Drizzle or spoon caramel sauce over truffle bombs and sprinkle with shredded coconut.
• Serve. Store in covered container in fridge or freezer.

Nutrition