Mexican Hot Chocolate Gummy Bombs
These chocolate treats are a great alternative to regular brain bombs because they don’t melt if you’re on the go. The texture is like a cross between a mousse and firm jello. Don’t like spice? No problem, you can omit the pepper.
Ingredients
- 1 can (13.5oz) full-fat coconut milk
- 3 Tbsp grass-fed gelatin
- 1 1/2 Tbsp cacao powder
- 1 Tbsp MCT oil
- 1 1/2 tsp cinnamon
- Vanilla stevia drops, to taste
- Pinch sea salt
- Pinch Cayenne pepper
Instructions
Directions
Add everything to a blender and process until smooth.
Pour into a large loaf pan and place in refrigerator for an hour, or until set.
Cut into 16 squares. Store in refrigerator until ready to eat.
Recipe Notes
Nutritional Information”
Calories: 63
Protein 2.5g
Fat: 5.5g
Carbs: 0.5g
Fiber: 0g
