Chocolate Fat Bombs – 3 Ways
Chocolate fat bombs are probably my greatest discovery of 2016. As an avid Pinterest user, I realize I’m a couple years late to the party, but better late than never. I have some version of these in my house at all times, and I pop ’em daily.
If you know someone following a keto diet, some form of paleo, no-sugar or low-carb diet, you may have come across recipes for fat bombs yourself. There’s a reason why you see them all over the place.
They’re yummy, and some of us make the case that they’re healthy.
Old-school health nuts might ask, why would you go looking for fat?
And new-school health nuts are tired of arguing against the outdated and consistently refuted research (source 1, source 2) that fat makes people fat and sick, so instead we simply smile and savor the craving-crushing deliciousness, guilt-free.
Before I enter into a useless debate, why don’t we make some fat bombs? I would guess you have most if not all of what you need on hand right now.
Chocolate Fat Bombs Recipe – Basic
1c melted coconut oil
1/4c cocoa powder
5 drops stevia extract
Pour into candy molds and chill for 15 minutes. If you don’t have a candy mold, you can use mini muffin cups or pour the mixture into a parchment-lined square pan and cut into squares.
Chocolate Almond Fat Bombs
Add 1/4c smooth almond butter and 1/4 tsp almond extract to melted coconut oil and stir until well mixed. Pour into molds. If desired, add chopped blanched almonds to the molds before chilling.
Chocolate After Dinner Mint Fat Bombs
Mix in 1/4 tsp peppermint extract before pouring into molds.
Coconut Truffle Fat Bombs
Mix 1/4c warm water with 1/4 tsp vanilla extract and 1-2 drops stevia extract. Rehydrate 1/4c unsweetened dried shredded coconut in the water-vanilla mixture by combining in a bowl and leaving to sit for an hour or two. Once the liquid is absorbed and the coconut is soft, add just enough coconut oil to hold the coconut shreds together. Form into balls smaller than the mold wells and freeze for 15 minutes. Fill your molds about halfway with the chocolate fat bombs base recipe, then drop the chilled balls into the molds. Fill to the top with more of the base recipe and chill until set.
If desired, form the coconut ball around an almond for a little something extra!
With any of these variations, you may see what appears to be a white coating on the final product.
This isn’t a big deal – it won’t affect taste at all. Commercial chocolatiers use a precise tempering process for proper sheen with a uniform color. Needless to say, I’m not that scientific about my DIY treats. They’re satisfying whether I can see my reflection or not!