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Homemade Cocoa Fat Bombs recipe photo

Cocoa Fat Bombs

These Cocoa Fat Bombs are rich, creamy, and keto-friendly! Perfect for a quick snack or guilt-free dessert packed with healthy fats and chocolatey goodness.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Dessert, Snack
Servings 12 servings

Equipment

  • Mixing Bowl
  • Whisk or spatula
  • Silicone mold or ice cube tray
  • Measuring cups and spoons
  • Freezer

Ingredients
  

  • 1/2 cup coconut oil melted and cooled
  • 1/2 cup heavy cream room temperature
  • 2-3 tablespoons cacao powder or cocoa powder
  • 3 tablespoons almond butter or another nut or seed butter
  • 4 drops stevia or allulose
  • 1 teaspoon cinnamon optional
  • 1 tablespoon cacao nibs or chopped nuts to decorate, optional

Instructions
 

The Method for Cocoa Fat Bombs

  • Start by gathering all your ingredients. Make sure your coconut oil is melted and cooled to room temperature to prevent the heavy cream from curdling when mixed.
  • In a mixing bowl, combine the melted coconut oil and heavy cream. Whisk them together until they are fully incorporated and smooth.
  • Add the cacao powder and your choice of sweetener (stevia or allulose). If desired, sprinkle in the cinnamon. Whisk again until the mixture is uniform.
  • Add the almond butter (or your chosen nut/seed butter) to the mixture. Using a spatula, fold it in gently until everything is well blended.
  • Carefully pour the mixture into your silicone molds or ice cube tray. If using a solid tray, line it with parchment paper for easy removal.
  • Sprinkle cacao nibs or chopped nuts on top of each bomb for added texture and presentation, if desired.
  • Place the molds in the freezer and chill for at least 1-2 hours, or until completely firm.
  • Once set, pop the Cocoa Fat Bombs out of the molds and enjoy! Store leftovers in an airtight container in the freezer.

Notes

  • Store fat bombs in an airtight container in the freezer for up to three months.
  • Substitute almond butter with sunflower seed butter for a nut-free version.
  • Use coconut cream instead of heavy cream to make the recipe dairy-free.
  • Experiment with different nut butters and sweeteners to customize flavor and sweetness.
  • Let fat bombs sit a few minutes at room temperature before eating to soften slightly.
Keyword Easy, Gluten-Free, Keto, Low-Carb, No Bake