Coffee and Cream Fat Bomb Candies
Coconut oil and coconut cream provide plenty of fat and help make the dessert filling without dairy. Coffee and 99% chocolate add a rich flavor with very little sugar.
Dissolve coffee (4 g) in a small amount of coconut cream. Mix it with one third of the coconut oil (about 18 g) and part of the erythritol (25 g). Pour the first layer into silicone molds and freeze for 5 minutes.
Mix another third of the coconut oil (about 18 g) with the remaining coconut cream (40 g) and part of the erythritol. Pour the second layer and freeze again for 5 minutes.
Melt 99% chocolate (15 g) with the remaining coconut oil (about 19 g) over a water bath, stir in the remaining erythritol, and pour the top layer.
Freeze the candies for about 1 hour until fully set, then remove from the molds and store in the refrigerator.
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