Stilton And Chive Fat Bombs Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
• Mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, a squeeze of lime juice, and garlic. Fold serrano pepper into mixture; refrigerate until chilled and stiff, about 10 minutes.
• Divide chilled cream cheese mixture into 6 equal parts and roll into balls to make the fat bombs.
• Chop bacon and place in a bowl with cilantro. Roll 1 fat bomb at a time in the bowl to coat. Serve cold.

Steps:

• In a bowl mash together cream cheese and butter, or process in a food processor until smooth.
• Add the crumbled Stilton or other blue cheese, spring onions and parsley. Mix until well combined. Refrigerate fro 20 to 30 minutes, or until set.
• Using a large spoon or ice cream scoop, divide the mixture into 6 balls. Roll each ball in the chopped chives and place on a plate. Enjoy immediately or refrigerate in an airtight container for up to 5 days.

Steps:

• Melt the three butters over very low heat. As soon as you are able to blend the ingredients, remove from heat and mix thoroughly.
• Add the rest of the ingredients. Mix well. This should at least double in bulk. Add in any dried fruit, nuts, and seeds that you like. You can add in chocolate or leave out the cocoa. Use any nut butter. I hugely prefer coconut butter over coconut oil because the texture is too oily for me, but some folk prefer it with coconut oil.
• Scoop into anything you can remove these from. These won't come out of metal easily. I use silicone muffin tins or drop it onto waxed paper on cookie sheets. The muffin tins are the easiest. I use about 2 T per drop (I have a 2 T coffee scoop).
• Refrigerate until solid. You can then drizzle melted chocolate over them if you like. Store in the fridge.

Steps:

• In a bowl, mash together the cream cheese and the butter with a fork, or process in a food processor until smooth.
• In a large skillet, set over medium heat, cook the pepperoni slices on both sides until crispy. Transfer to a plate to cool.
• Add the garlic and red pepper to the pepperoni juices in the skillet and cook for a few minutes over medium heat until fragrant. Remove from the heat and cool slightly. Add to the cream cheese and butter mixture and mix well with an electric beater or a hand whisk.
• Add the grated mozzarella cheese, herbs, chili powder, and salt. Mix well again. Refrigerate fro 20 to 30 minutes, or until set.
• Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. Roll each ball in the Parmesan cheese and place on top of 2 slices of crisped pepperoni. Enjoy immediately or refrigerate in an airtight container for up to 5 days.

Steps:

• Heat coconut oil and peanut butter.
• Stir in the other ingredients.
• Pour into molds.
• Refrigerate or freeze.

Steps:

• In a bowl, mash together the cream cheese and butter, or process in a food processor until smooth.
• Add the sun-dried tomatoes, olives, herbs and garlic. Season with salt and pepper. Mix well to continue. Refrigerate for 20 to 30 minutes, or until set.
• Using a large spoon or ice cream scoop, divide the mixture into 5 balls. Roll each ball in the Parmesan cheese. Enjoy immediate or refrigerate in an airtight container for up to 1 week.

Steps:

• Combine coconut oil, peanut butter, and cocoa powder in a double boiler set over a pot of simmering water. Heat, whisking, until melted and smooth.
• Add stevia, cinnamon, and salt and stir to combine.
• Divide mixture among a silicone mini muffin tray. (Alternatively, line a mini muffin tin with liners and divide mixture among liners.).
• Top with coconut and cayenne and transfer to freezer until firm, about 30 minutes.

Steps:

• In a food processor, combine the cream cheese, butter or ghee, smoked salmon, lemon juice, dill and pepper. Pulse until smooth.
• Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet Garnish each with more dill. Refrigerate fro 20 to 30 minutes, or until set. Alternatively, transfer the mixture to an airtight container and refrigerate. When ready to serve, spoon out 2 tablespoons per serving and serve on top of lettuce leaves (if using). Keep refrigerated in an airtight container for up to 1 week.

Steps:

• In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.
• Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.
• Take off heat and put into a pouring container.
• Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want.
• Place into the freezer for about 15 minutes to harden.
• Store in fridge or freezer in a tightly sealed container.
• Nutrition per serving: 156 Calories; Fat grams - 16; Carbs 2; Protein 2.