These healthy sweet Chocolate Coconut Almond Fat Bombs are a great way to add coconut oil to your diet!
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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 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
- Coconut butter
- Cacao powder (or cocoa powder)
- Almond extract
- Vanilla extract
- Stevia
- Crushed sliced almonds
- Shredded coconut
- Cacao nibs
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 (see below for the best way).
Step 2: Mix melted coconut butter, melted coconut oil, cacao powder, almond extract, vanilla extract, and stevia or erythritol.
Step 3: Add in crushed slivered almonds, coconut flakes, and cacao nibs. Mix well.
Step 4: 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
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
scora3 says
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!
Wendy says
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.
Priya Dogra says
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!
Donna says
Cannot find coconut butter, do not want to order it, can Kerry gold butter be substituted
Willow Moon says
A paste like almond butter or peanut butter would be a more similar consistency.
Alex Whyte says
How is this a fat bomb with only 7g fat?
Willow Moon says
The nutritional info is an estimate only, as disclosed below the recipe card. It is done by an app and may not be exact.
Chandler says
Hi, I did use a tablespoon and verified as such. Do you know why this happened?
Willow Moon says
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)
Margo says
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
Willow Moon says
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.
Chandler says
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?
Willow Moon says
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.
Siobhan says
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
Willow Moon says
Thanks Siobhan! Your comment made me smile. It's a good sign when a recipe is half gone before even being finished!
Kim says
Are they supposed to taste bitter? Mine are VERY bitter. I added more stevia but it is not helping!
Willow Moon says
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.
Armandie says
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.
Willow Moon says
Thanks so much Armandie! I love to hear stories like yours!