Combine all the ingredients for the cookie dough in a medium bowl and mix until smooth.
Combine all the ingredients for the brownie dough in a medium bowl and mix until smooth.
Scoop small balls of each dough onto a waxed paper-lined cookie sheet. You will get between 15-20 balls from each.
Take one ball of each dough and press together. Roll into your hands to form a ball. Repeat with the remaining dough.
Melt the chocolate chips and coconut oil in the microwave. Stir every 30 seconds. Once it is 75% melted stir until the chips are completely melted.
Cover each cookie/brownie dough ball with melted chocolate. Place back on the lined cookie sheet. Refrigerate to set the chocolate. Store in the fridge.
Notes
Nutrition: the nutrition facts are for 1 fat bomb. They each have 3 NET carbs.Molasses: I use molasses for flavor, like an extract, not for sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses ½ teaspoon divided by 18 servings. That is less than .2 grams of carbs per serving from the molasses. If you prefer you can just omit it. Tips: I recommend grinding granular sweeteners to a powder for this recipe. You can use them in granular form but the fat bombs may be a bit gritty depending on which sweetener you choose.To Store: they should be kept in the fridge in a tightly-closed container and will last up to 3 weeks. To Freeze: store in the freezer and keep them airtight. They last around 3-4 months when frozen. Thaw before eating or eat when frozen for an extra fun treat. Notes on Sweeteners: