Nut Butter and Raspberry Fat Bomb by Kim @deliciousyketo

(Makes 18)




(Nut Butter)

110g 99th Monkey ABC nut butter

40g Nutraorganics Raw cacao butter

10g Naturally Sweet Erythritol


(Raspberry Jelly)

2 tsp gelatin

2 tbsp cold water

10g Naturally Sweet Erythritol

100g frozen raspberries

3 tbsp water



  1. Add all nut butter ingredients to a microwave-safe container. Heat in microwave in 30-second bursts until completely melted, stirring in between each burst of heat.
  2. Divide melted mixture amongst 2 x 12 hole mini muffin silicone trays, filling 18 holes halfway. Place trays into the freezer to set while making raspberry jelly.
  3. In a microwave-safe bowl add the gelatin and water and allow to bloom.
  4. Add all remaining raspberry jelly ingredients to the bloomed gelatin. Heat in microwave in 30-second bursts until completely melted. 
  5. Using a fork, stir in between each burst of heat breaking up the raspberries as much as possible.
  6. Evenly divide raspberry mixture amongst the already set nut butter.
  7. Place in freezer for 10 - 15 mins to set.
  8. When completely set remove from the silicone moulds and store in an airtight container in the fridge for up to 4 days.