These healthy sweet Chocolate Coconut Almond Fat Bombs are a great way to add coconut oil to your diet!
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"Absolutely love these fat bombs - I have tried many bombs but since this one - I don't even search for other recipes. I always have this stocked in the fridge. Thank you for sharing this. - Armandie"
These Chocolate Coconut Almond Fat Bombs are about the fourth fat bomb recipe that I have made. Fat bombs have become a staple in my house.
When you are eating a low-carb high-fat diet or keto diet, fat bombs are a great way to get healthy fats into your diet, like avocado and coconut oil. They also satisfy your hunger.
Even if you aren't on a keto diet, fat bombs make a great sugar-free snack. I am actually taking a break from eating a keto vegan diet, but I will still be posting low-carb recipes.
You can see a bunch of my keto vegan Recipes on my Vegan Keto category page.
These sweet chocolaty treats are crunchy with cacao nibs, coconut flakes, and sliced almonds. Sometimes I like to eat them with a dab of peanut or almond butter on top to add a savory touch.
These are not too sweet, but more like dark chocolate. I used stevia to sweeten them, which has become a staple in my house.
Other recipes to try are my Coconut Oil Fat Bombs, Vegan Almond Flour Cookies, Vegan Keto Almond Flour Fat Bombs recipe, and Vegan Sugar Free Fudge.
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❤️ Why You'll Love Them
- They are sweet without being too sweet, like dark chocolate.
- They are simple and easy to make.
- They're perfect for a vegan keto diet.
🧾 Ingredients
- Coconut oil: Adds fat and a creamy coconut flavor.
- Coconut butter: Adds fat. It's one of the fat sources in a vegan keto diet.
- Cacao powder (or cocoa powder): Adds chocolate flavor.
- Stevia: Adds sweetness. You could use your favorite sugar-free sweetener.
- Almond extract: Adds a fruity flavor. You can leave it out.
- Vanilla extract: Enhances flavors. You can leave it out.
- Crushed sliced almonds: Adds a crunchy texture and nutty flavor.
- Shredded coconut: Adds a crunchy texture and coconut flavor.
- Cacao nibs: Adds a crunchy texture and bitter chocolate flavor.
- Salt: Enhance sweetness.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Melt coconut butter by placing the jar in a saucepan filled with water over low heat.
Step 2: Add melted coconut butter, melted coconut oil, cacao powder, almond extract, vanilla extract, and stevia to a large mixing bowl.
Step 3: Whisk until blended.
Step 4: Add in crushed slivered almonds, coconut flakes, and cacao nibs. Mix well.
Step 5: Fold in until well combined.
Step 6: Fill mini cupcake liners, an ice cube tray, or silicone molds with a tablespoonful of each of the mixture.
Freeze for an hour. Store in the fridge.
How to Melt Coconut Butter
- Melt coconut butter by placing the jar in a saucepan filled with water over medium heat. Occasionally pull the jar out with oven mitts and stir it. If it's hard to stir, stick it back in the simmering water until it's ready.
- Do NOT put the coconut butter in the microwave. It will cook unevenly and burn.
- When it's easy to stir, spoon it into a measuring cup to measure out the amount you need.
💭 Tips
- The coconut oil CAN be heated in the microwave if it's solid, but the coconut butter will cook unevenly and burn.
- Freeze the fat bombs and store them in the fridge or freezer.
👩🏻🍳 Recipe FAQs
These vegan fat bombs will last about 1 week in the fridge, and several months in the freezer.
Fat bombs are for when you want a snack or a sweet treat in between meals. They are high in fat and low in carbs, so they help you stay in ketosis.
A fat bomb is high in fat and low carb. It contains ingredients you can eat on a keto diet.
Other Vegan Fat Bomb Recipes
If you tried this Chocolate Coconut Almond Fat Bombs Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Chocolate Coconut Almond Fat Bombs
Ingredients
- ½ cup coconut oil, melted
- ½ cup coconut butter, melted
- ¼ cup cacao powder (or cocoa powder)
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 10 drops stevia (or ½ teaspoon erythritol)
- ¼ cup crushed sliced almonds
- ¼ cup unsweetened finely shredded coconut
- ¼ cup cacao nibs
Instructions
- Mix coconut oil, coconut butter, cacao powder, almond extract, vanilla extract, and stevia or erythritol together. If using erythritol: heat in microwave or on stove for 1-2 minutes until erythritol is dissolved. You may want to taste to check that there are no crunchy erythritol crystals.
- Add in crushed slivered almonds, coconut flakes, and cacao nibs.
- With a tablespoon, fill mini cupcake liners or an ice cube tray, putting 1 tablespoonful in each. Store in fridge.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Sherry says
Can you use liquid coconut oil?
Willow Moon says
Yes