Cocoa Fat Bombs

User Reviews

5

45 reviews
Excellent
  • Prep Time

    5 mins

  • Total Time

    25 mins

  • Servings

    16

  • Calories

    61 kcal

  • Course

    Snacks

  • Cuisine

    British

Cocoa Fat Bombs

Cocoa Fat Bombs are small, frozen treats combining coconut oil, heavy cream, cacao powder, and almond butter for a rich, creamy bite with a hint of cinnamon. They set firm in the freezer and can be topped with cacao nibs or nuts for added texture, providing a low-carb snack option.

Description

This recipe melts coconut oil and blends it with heavy cream, cacao powder, almond butter, stevia for sweetness, and optional cinnamon. The mixture is poured into molds or ice cube trays and partially frozen until the top firms enough to add crunchy cacao nibs or chopped nuts. After returning to the freezer until fully set, the fat bombs solidify into small, flavorful rounds.

The texture is creamy and rich from the combination of fats and nut butter, with chocolate notes from the cacao powder enhanced by the optional warm cinnamon spice. These fat bombs are easy to portion and suitable for snacking straight from the freezer or refrigerated.

The recipe yields approximately 16 fat bombs of about 9 grams each at 7g net carbs, with serving sizes typically in two to three bites. If silicone molds are unavailable, the mixture can be poured onto parchment-lined trays and cut into squares once firm.

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Ingredients

Servings
  • ¼ cup / 60 ml coconut oil melted, then cooled
  • ¼ cup / 60 ml heavy cream room temperature
  • 2-3 tablespoon cacao powder or cocoa powder
  • 3 tablespoon almond butter or another nut or seed butter
  • 4 drops stevia or allulose
  • 1 teaspoon cinnamon optional
  • 1 tablespoon cacao nibs to decorate, optional, or chopped nuts

Instructions

  1. Melt the coconut oil in a pan or in the microwave.
  2. Add the rest of the ingredients and mix well.
  3. Pour the mixture into moulds or an ice cube tray.
  4. Place in the freezer for 10 minutes until the top is set.
  5. Sprinkle over the cacao nibs or chopped nuts.
  6. Return to the freezer until set, about 30 minutes.
  7. Press out of moulds and store in the fridge or, like I do, in the freezer.

Notes

  • The recipe makes about 16 fat bombs each weighing around 9 grams.
  • Two to three bites generally make a serving size.
  • If without silicone molds, pour mixture onto parchment paper-lined trays and cut into squares after freezing.

Nutrition Information

Show Details
Calories 61kcal (3%) Total Carbohydrates 1g (0%) Protein 0.6g (1%) Fat 6.1g (9%) Saturated Fat 4.3g (22%) Polyunsaturated Fat 0.1g (1%) Monounsaturated Fat 0.4g (2%) Cholesterol 5.1mg (2%) Sodium 2.1mg (0%) Potassium 2.8mg (0%) Fiber 0.3g (1%) Sugar 0.1g (0%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 61 kcal

% Daily Value*

Calories 61kcal 3%
Total Carbohydrates 1g 0%
Protein 0.6g 1%
Fat 6.1g 9%
Saturated Fat 4.3g 22%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.4g 2%
Cholesterol 5.1mg 2%
Sodium 2.1mg 0%
Potassium 2.8mg 0%
Fiber 0.3g 1%
Sugar 0.1g 0%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5

45 reviews
Excellent

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