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.
lacey says
Hello is the serving per tablespoon? TIA
Willow Moon says
Yes
Julia says
I had a hard time getting the cocoa powder to mix with the butter and coconut oil? Any suggestions?
Willow Moon says
You could try heating the mixture.
Janice Whitaker says
Good afternoon, I just came across this page for the fat bombs and have two questions.
1. I've looked on these remarks and cannot find where you've answered this question. May I use butter to replace coconut butter?
2. If erithritol is left out, and I put no other sweetener in does that effect anything in the bomb except for sweetness?
Thank you,
Janice
Willow Moon says
Hi Janice, I would think that butter would be okay except that it may change the consistency. I've been vegan for about 20 years so I have never tried it. As far as the erythritol, yes it's for sweetness. You could use another sweetener if desired.
Nadia says
Hey all, can I substitute Coconut Butter for real butter? Or per the previous comments, just use peanut butter or almond butter as a 1/1 substitute?
Mindi says
Is 1/2 tsp erithritol the right amount? Seems very minimal for that much cocoa.
Willow Moon says
Yes, but you could always taste to see if it's sweet enough, and if not add more. I am a dark chocolate kind of girl, so I prefer my chocolate to not be too sweet.
Ellie says
I'm allergic to nuts & peanuts. Coconut doesn't bother me. Can someone tell me what to sub for almond extract? Would I just do more vanilla extract? Thank you!
Willow Moon says
You could just leave it out.
Boatner says
I think I'll leave out the almond extract and maybe put in pecans instead of almonds. I did put unsweetened baker's chocolate in the food processor for my "nibs"... not bad.
Shawna says
These have become a staple in my house! I am not on a keto diet, but love that they are sugar free. What a great snack!
Willow Moon says
Thanks Shawna!
Melissa says
Can you tell me the carb count per bomb. I made them and they are amazing but am being asked to share this info and I can't because I dont know.
Willow Moon says
Thanks Melissa! I put the net carbs in the comments above in response to another reader.
Chris says
Could I use maple syrup instead of the 10 drops stevia or 1/2 teaspoon erythritol? My kids don't like the taste.
Willow Moon says
Definitely! I think they would taste great with maple syrup. I would start with a small amount and taste as you go. I have never made them with maple syrup so I don't know how much you would want to add.
Tree says
Chris If you made them with maple syrup, please let us know how much you used and how they turned out. Thanks!
Tina Bonitatis says
I'd like to know about how the maple syrup comes out too. I do not have coconut butter and haven't
seen it in the store I go to. I have everything else but my problem with Stevia is that I have the packets and I can't judge how much to use. I did overdo it on my recipe and it did taste bad, so I'd rather use maple syrup.
Sandy says
What is the nutritional value??
Willow Moon says
I don't have a nutrition calculator, but the net carbs, etc. are listed in the comments above.