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    Home » Recipes » Vegan Keto

    Published: May 17, 2017 · Modified: Sep 5, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Chocolate Coconut Almond Fat Bombs

    Jump to Recipe Pin
    These healthy sweet Chocolate Coconut Almond Fat Bombs are a great way to add coconut oil to your diet!

    Keto Chocolate Coconut Fat Bombs close up. One fat bomb has a bite taken out of it.

    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 in a round-up, or see all of them in 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 Vegan Keto Almond Flour Fat Bombs recipe and my Vegan Sugar Free Fudge.

    Chocolate Coconut Fat Bombs close up.

    Other Vegan Fat Bomb Recipes

    • Matcha Mint Fat Bombs
    • Chocolate Cherry Fat Bombs
    • Chocolate Peppermint Fat Bombs
    • Lemon Coconut Fat Bombs

    Instructions

    1. Melt coconut butter (see below for the best way).
    2. Mix melted coconut butter, melted coconut oil, cacao powder, almond extract, vanilla extract, and stevia or erythritol.
    3. Add in crushed slivered almonds, coconut flakes, and cacao nibs. Mix well.
    4. Fill mini cupcake liners, an ice cube tray, or silicone molds with a tablespoonful each of mixture.
    5. 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 in the fridge or freezer.

    How Long Do They Last?

    These vegan fat bombs will last about 1 week in the fridge, and several months in the freezer.

    Chocolate Bombs on a sheet pan.

    These keto fat bombs are the perfect treat! Chocolate coconut fat bombs with almonds, what's not to love?

    If you love this recipe, please come back and leave your feedback and star rating.

    📋 Recipe

    Chocolate Coconut Almond Fat Bombs
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    4.36 from 17 votes

    Chocolate Coconut Almond Fat Bombs

    These healthy sweet Chocolate Coconut Almond Fat Bombs are a great way to add coconut oil into your diet!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Total Time 1 hour hour
    Servings 30
    Calories 72kcal
    Author Willow Moon
    Prevent your screen from going dark

    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
    US Customary - Metric

    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.
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    Nutrition

    Calories: 72kcal | Carbohydrates: 1g | Protein: 0g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 21mg | Fiber: 1g | Sugar: 0g | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.3mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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      Vegan Sriracha Mayo
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      Creamy Vegan Cucumber Salad
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      Roasted Red Pepper Tahini Dressing

    Reader Interactions

    Comments

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      Recipe Rating




    1. scora3 says

      May 14, 2020 at 6:49 pm

      Really loved this and it was simple to make.
      I do think the reported carb and portein numbers are quite low, however - my calculator based on the ingredients pegs this more as 1.4 grams of protein, 6.9 grams of carbs, and 21.6 grams of fat per serving.
      The cacao nibs, while being high in fat, are a pretty big hit on carbs and protein, too (4p/10c/12f per oz)
      Still, a pretty easy win.
      Thank you!4 stars

      Reply
    2. Wendy says

      April 24, 2020 at 7:38 pm

      I’ve come back to this recipe a few times. I only modify slightly but usually use almond butter instead of coconut butter, skip the almond extract, use 1T of Swerve confectioners, and slip the nibs. I usually get 22-24 “ice cubes” depending on my pour. Thanks for sharing.4 stars

      Reply
    3. Priya Dogra says

      February 21, 2020 at 3:21 am

      Perfect Keto dessert with only 1gm of carbs. I can’t wait to feel these fat bombs melting in my mouth. So much of Goodness. Soon will make my first batch. Thank you!5 stars

      Reply
    4. Donna says

      October 05, 2019 at 7:49 pm

      Cannot find coconut butter, do not want to order it, can Kerry gold butter be substituted

      Reply
      • Willow Moon says

        October 07, 2019 at 8:55 am

        A paste like almond butter or peanut butter would be a more similar consistency.

        Reply
    5. Alex Whyte says

      July 17, 2019 at 6:51 pm

      How is this a fat bomb with only 7g fat?

      Reply
      • Willow Moon says

        July 17, 2019 at 7:32 pm

        The nutritional info is an estimate only, as disclosed below the recipe card. It is done by an app and may not be exact.

        Reply
    6. Chandler says

      June 06, 2019 at 12:59 pm

      Hi, I did use a tablespoon and verified as such. Do you know why this happened?

      Reply
      • Willow Moon says

        June 06, 2019 at 1:05 pm

        I am not sure. I just know that when you add up the amounts they equal a little more than 30 tablespoons. (1/2 cup = 8 tablespoons)

        Reply
      • Margo says

        August 06, 2019 at 5:37 am

        Hi Chandler
        Are you metric? I'm Australian and we're metric. Our tablespoons are bigger than American ones (imperial measurements). Ours are 20ml (four teaspoons) theirs are 15ml (three teaspoons).
        If you're using a metric tablespoon, you will have larger serves. You could probably buy a 15ml tablespoon for portioning out American recipes (and adding the right amount of ingredient where they use tablespoons.
        Hope that helps!
        Margo

        Reply
        • Willow Moon says

          August 06, 2019 at 9:15 am

          Thanks Margo! I don't know why I didn't think of that. I've heard our tablespoons are different than the rest of the world.

          Reply
    7. Chandler says

      June 05, 2019 at 5:33 pm

      I made this recipe which said it makes 30 servings. I put my mixture in molds with the recommended one tbsp in each mold, however, it only made twenty molds (20 tablespoons, not 30). So is a serving one tbsp and the recipe overstated by ten servings, or is each tbsp more than one serving?

      Reply
      • Willow Moon says

        June 06, 2019 at 9:24 am

        Hi Chandler, it sounds like you put more than 1 tablespoon in each mold. The recipe makes 30 (1 tablespoon) servings. When you add up the amounts in the recipe you will see it equals a little over 30 tablespoons total.

        Reply
    8. Siobhan says

      June 01, 2019 at 7:52 am

      Thank you so much for these recipes!! My first try was the cherry and I had half of the recipe to freeze cause I kept taste testing!! Lol

      Reply
      • Willow Moon says

        June 01, 2019 at 10:14 am

        Thanks Siobhan! Your comment made me smile. It's a good sign when a recipe is half gone before even being finished!

        Reply
    9. Kim says

      April 06, 2019 at 10:02 am

      Are they supposed to taste bitter? Mine are VERY bitter. I added more stevia but it is not helping!

      Reply
      • Willow Moon says

        April 06, 2019 at 10:16 am

        Hi Kim, as said in the post these aren't too sweet, but more like dark chocolate. Also, if you add too much stevia it can start to taste bitter. I have found that there's a line to cross with stevia, and once I cross it a recipe tastes bitter. The erythritol is slightly sweeter in my opinion.

        Reply
    10. Armandie says

      March 16, 2019 at 8:18 am

      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.5 stars

      Reply
      • Willow Moon says

        March 16, 2019 at 10:15 am

        Thanks so much Armandie! I love to hear stories like yours!

        Reply
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