Nourish Mama by Sherry Rothwell

Chocolate Coconut Chewy Macaroons (just like Neilsons)

Neilsons Chocolate Macaroons

Neilsons Chocolate Macaroons

If I was to binge on commercial candy, I would choose Nielsons chocolate macaroons.

Oh my word the crunch, the Chocolate, the yum!

Honestly, I could never not eat the whole box and then want another.

That’s how much I used to LOVE these babies!

I couldn’t find the ingredients anywhere online, so I had to create this recipe from memory.

If fact, a lot of places online say that this product is discontinued and it isn’t listed on the Neilson website.

Although my version is a much darker chocolate version, I think you will appreciate the resemblance to the taste and texture of the Neilson recipe.

And of course, mine has no crappy refined oils or sugar to speak of : ) macaroons-2

If you want to boost your metabolism, use coconut oil instead of butter (in conjunction with a low carb diet)!

What you will need:

1 cup coconut oil or butter (I used butter in the photos)
1 cup cocoa powder
1/2 cup ground almonds (or you can also purchase almond meal – peeled and ground for you).
1/2 cup of ground dessicated (shredded) coconut
1/2 cup of dessicated (shredded) coconut
3 Tbsp Swerve (ground erythritol) * you could use unrefined sugar, but then it wouldn’t be a ‘skinny bomb’ – because of the high fat and high sugar content together.
3 drops plain stevia extract
Variation: cut down on the cocoa and add milk powder or coconut milk powder in it’s place for a more milk chocolate flavour (I prefer it dark)!

macaroons-1How to do it:

Step 1: Ground 1/2 cup almonds.
Step 2: Ground 1/2 cup dessicated (shredded) coconut (remember to leave the other 1/2 cup desiccated coconut unground to get the correct texture.
Step 3: Put all ingredients on the stove top in a pot on medium, stir until all the butter is melted and everything is blended.
Step 4: Scoop into a mould or refridgerate until you can form into balls or if you have cake decorating equipment, you could actually create the macaroon shape.
Step 5: Store in the fridge.

If you want to get skinny eating fat, we should chat!

What do you think Neilson macaroon lovers!? Does it make the cut?

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Cinnamon Lover’s Skinny Bomb

Cinnamon Fat BombsIf you love cinnamon, you’ll love these blood sugar balancing fat bombs, they are addictive! They also hold up at room temperature… you can put them in the kids lunches or serve them to guests on a platter : )

What you will need:

  • 1/2 cup coconut oil
  • 1/2 cup coconut butter
  • 1 Tbsp cinnamon
  • 1 tsp plain stevia

How to do it:

  1. Melt the coconut oil and coconut butter on the stovetop with the cinnamon and stevia at mediumCinnamon Fat Bombs 2 heat (it will slightly roast the cinnamon which adds such a delicious flavour, but stir often so that it doesn’t burn to the bottom of the pot).
  2. Put into your blender once melted and blend until smooth.
  3. Pour into your favorite mold.
  4. Store in the fridge.


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Carob Hazelnut Skinny Bomb

Carbo Hazelnut Fat BombThis is one of my favourite tasting fat bombs. Unlike many fat bomb recipes, this one has enough cocoa butter that you can actually keep these outside of the fridge and they won’t melt….yay!!

Can’t take the caffeine in chocolate. Carob is the perfect alternative, being a fruit that tastes like chocolate! Just like chocolate, carob is high in minerals….specifically calcium (whereas chocolate is higher in magnesium).

What you will need: 
1/2 cup cocoa butter
1/2 cup coconut oil
1/3 cup carob powder
1 tsp hazel nut flavoured liquid stevia

How to do it:
1. Melt the coconut oil and butter on the stove top.
2. Blend in the remaining ingredients
3. Pour into glass contains, square candy mold or silicone ice cube tray.
4. Refrigerated until firm.


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Heavenly Halvah

Omigosh I love the flavour of halvah, but most recipes pack 1 1/2 to 2 cups of sugar! That is way too sweet for my taste! This version is great in bite sized pieces and makes a great keto ‘fat bomb’.

HalvaHeavenly Halva

2/3 cup coconut oil
2/3 cup tahini
1 tsp vanilla flavoured stevia (tastes test to see if you prefer more)
1 tsp vanilla extract
1/2 tsp almond extract (essential to eliminate the bitter sesame seed flavour)

Blend all ingredients until silky. Pour in a dish and refrigerate. Serve in bite size squares.

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