Best Chocolate Almond And Coconut Vegan Fat Bombs Recipes

3-INGREDIENT CHOCOLATE FAT BOMBS

Steps:

• Melt the coconut oil and whisk in the cacao and almond butter until no lumps remain. Spoon 1 tablespoon of the mixture each into 32 small paper muffin cups.
• Refrigerate or freeze until hard.
• Store in the refrigerator.

CHOCOLATE COCONUT ALMOND FAT BOMBS

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.

FAT BOMBS (NO-BAKE, KETO, VEGAN)

Steps:

• Lay a 12-muffin pan with muffin cases. Set aside.
• In a medium-size mixing bowl, add runny peanut butter, melted coconut oil, powdered erythritol, and unsweetened cocoa powder.
• Combine with a spoon until the batter is smooth and consistent. Taste the batter and adjust sweetness to your liking. You can add up to 4 tablespoons of powdered erythritol, or a few stevia drops to boost the sweetness. This won't impact the net carbs per serving.
• Fill each muffin case evenly with the fat bomb batter. One fat bomb will be the size of about 2 to 2.5 tablespoons of batter.
• Freeze the whole muffin tray for 15 minutes or until the fat bombs are solid.
• Remove from the freezer, and store the fat bombs in the fridge, in an airtight container for up to 2 weeks or keep in the freezer and defrost 30 minutes before eating.
• You can eat these fat bombs frozen, half-frozen, or cold, straight out of the fridge. They soften at room temperature, so you must store them in the fridge or freezer. I recommend a pinch of salt on top of the fat bombs for adding taste!

CHOCOLATE ALMOND FAT BOMBS

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.