Jornal de nicholaix, 30 mai 15

Yep, a couple times a day. They are an important part of LCHF way of eating. right up there with bulletproof coffee. 

Mash it all up, spread it out and cut it up? You've mentioned these in the past, and I've wondered what they were. It all sounds good.. I love me some butter! I've got a hard time with peanut butter though, it's a binge food for me. Maybe in a few months I'll give it a try, but right now, it's too soon for me having just given it up. 

I melt it in a glass measuring cup and then pour into candy molds. You have to store them in the freezer because they melt fast. 

Thanks! 

Just out of curiosity - why don't you use the coconut oil?  

What's that? 

This sounds a little bit like my "chocolate bars" only I don't use peanut butter as I want it to be as low carb as possible. I have a small square dish that is about 7" x 7", I use one stick of butter, 8 tbsp cocoa powder, 6 tbsp stevia in the raw (erythritol when I have it) and a tsp of vanilla. I line the dish with aluminum foil, put it in the freezer for 10 minutes, take it out, cut the "chocolate" in 9 squares, put it back in the freezer for at least an hour (I keep it in the freezer actually). Tastes like dark chocolate and it's a fat bomb. Sweet tooth craving = win. 

Coconut upsets my tummy a lot. I've tried a few different kinds of oils refined and unrefined and it was the same. I never thought to add vanilla that sounds yummy and I have a ton because I make it myself. I can't use dairy either so I just added more peanut better. I may invest some day in some unsweetened chocolate and try that. 

I have used coconut oil, Kerrygold butter, almond butter, cocoa powder, flaked coconut, raw almonds and a touch of sweetener...also yummy. 

Im the one that asked. :) And i make one similar but I do use coco oil and add cinnamon to my peanut butter but ive been noticing my chocolate is too bitter, even with the stevia and vanilla extract. I add walnuts also and I freeze mine in a ice cube tray. Imma try it with butter and see if that changes the flavor any.  

I struggle with sweeteners because I cant stand the aftertaste that many of them have. Swerve has much better taste but is a bit gritty. I use much less sweetener now than I ever have, though, so I cant complain lol. I can get a dairy free cream cheese sub so my next ones will be cheesecake-like ones when I finish off the current batch. It so nice to sit down with one at the end of the day and savor it. 

Heh just whip some cream cheese and make some whipped cream (for realz) from some heavy whipping cream, mix the two, add some sweetener, and you can add a pinch of whatever else you like: lime zest and juice, almond extract, cocoa powder - you'll have the perfect cheesecake filling. Last time I made it with lime, put it in small plastic transparent cups and garnished with thin lime slices and a fresh mint leaf. They were divine, bomb fats that I could just take one at a time from the fridge and indulge. 

Ah, and I forgot, you can make savory fat bombs too. You will need a muffin pan, pork rinds, bacon (thin sliced), cream cheese and a pinch a whipped cream *real one), a pinch of salt, a stick of butter, a pinch of chopped dill weed, and - only if you like that - cardamom seeds. Crush the pork rinds to crumbs and make a layer of them on the bottom of the muffin forms (about 1/4" thick). Line the sides of each muffin form with a slice of bacon. Stick in the oven for about 20 minutes. Let cool thoroughly. Separately in a bowl, whip the cream cheese real creamy and fluffy; do the same for the butter. then carefully fold together the cheese, butter and whipped cream. Add the dill weed, garlic and salt (taste to see if you need more salt or not). Fill each muffin form with this concoction. Keep in the fridge, when you want to eat it take out one at a time and let sit at room temperature. Amazingly cold backed bacon is not yucky at all. This should make about two 12 muffins pans.  

Nic , how are making your cream cheese ones, bc i made some once and everyone loved them here, it was like strawberry cheese cake. But i thought i over did it with the butter BUT this one was before I started to eat clean it wasnt cage free butter... I love hearing every one's idea's. It really motivates me. and my family loves them  

I can't do any dairy so mine will be Go Veggie cream cheese substitute, some natures balance vegan butter stick, vanilla, almond milk, swerve, and some cocoa powder. Whip the whole mess into a creamy consistency and freeze in mini muffin tins. It gets a little more challenging without dairy products but I have a milk allergy. 

Thanks daybernt! 

Imma try some of the veggies products,,, you always post about them and I have to admit, you've got my attention and Im curious. I think dairy is also to blame for my tummy issues and I only have it once a week now. THANKS NIC...  

ugh i was not hungry til i read this. 

Mine is a milk allergy so you may be able to eat stuff I cant if its lactose intolerant, which is much more common. Some people can eat hard cheeses or yogurt. I can tolerate goats milk and I make a kind of goat farmers cheese from it and thats about it. I tried the crab smart bars for a couple days and I got pretty sick. Its trial and error really. Try eliminating and then add back one thing at a time. I keep hoping I can find a few things because dammit they all taste so good!  

So many great ideas! Thanks guys!!!