Chocolate Almond And Coconut Vegan Fat Bombs Recipes

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CHOCOLATE ALMOND FAT BOMBS



Chocolate Almond Fat Bombs image

A treat for those on a Low Carb High Fat diet. ** Note - Be sure to use the un-refined coconut oil so these have that coconut flavor. If you do not have the un-refined, you can ad some shredded un-sweetened coconut instead. **

Provided by Pam-I-Am

Categories     < 30 Mins

Time 25m

Yield 12 Fat Bombs, 12 serving(s)

Number Of Ingredients 7

1/2 cup almond butter
1/2 cup unrefined coconut oil
3 tablespoons cocoa powder
3 tablespoons heavy whipping cream
2 tablespoons Truvia (sugar substitute)
1/2 teaspoon vanilla
1 pinch salt, to taste

Steps:

  • In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.
  • Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.
  • Take off heat and put into a pouring container.
  • Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want.
  • Place into the freezer for about 15 minutes to harden.
  • Store in fridge or freezer in a tightly sealed container.
  • Nutrition per serving: 156 Calories; Fat grams - 16; Carbs 2; Protein 2.

Nutrition Facts : Calories 161.6, Fat 16.7, SaturatedFat 9.3, Cholesterol 5.1, Sodium 38, Carbohydrate 3, Fiber 1.6, Sugar 0.5, Protein 2.6

CHOCOLATE COCONUT ALMOND FAT BOMBS



Chocolate Coconut Almond Fat Bombs image

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

Provided by Willow Moon

Categories     Dessert

Time 1h

Number Of Ingredients 9

1/2 cup coconut oil, melted
1/2 cup coconut butter, melted
1/4 cup cacao powder ((or cocoa powder))
1 teaspoon almond extract
1/2 teaspoon vanilla extract
10 drops stevia ((or 1/2 teaspoon erythritol))
1/4 cup crushed sliced almonds
1/4 cup unsweetened finely shredded coconut
1/4 cup cacao nibs

Steps:

  • 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.

Nutrition Facts : Calories 72 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 4 g, Sodium 1 mg, Fiber 1 g, ServingSize 1 serving

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