In a mixing bowl, combine the ingredients for the graham cracker crust. Press the mixture into silicone candy molds or mini muffin tins, filling them about half of the way full.
Place the graham cracker mixture into the freezer to set for 30 minutes.
In a mixing bowl, beat the very cold heavy whipping cream, Swerve sugar substitute and vanilla extract for the marshmallow filling on high until fluffy and thick.
Sprinkle the xanthan gum into the marshmallow mixture a little at a time, and fold it in well until it becomes tacky and thick like marshmallow fluff.
Fill the silicone candy molds or mini muffin tins the rest of the way full with the marshmallow mixture. Place the fat bombs back into the freezer for 3-4 hours until the marshmallow mixture has hardened.
Place the chocolate chips and coconut oil in a microwave safe bowl, and heat at 30 second intervals until completely melted and mixed. Let the chocolate mixture cool to room temperature so that it will not melt the marshmallow layer of the fat bombs.
Dip each fat bombs into the chocolate mixture, and place on a parchment lined plate.
Place the fat bombs back into the freezer to set for an additional 30 minutes before serving.
Net Carbs: 2
Keyword no sugar fat bombs, smores chocolate fat bomb
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