Cacao nut butter fat bombs are a great way to satisfy a sweet craving. They are packed with healthy fats and a delicious source of energy.
Have you heard of fat bombs?
There was a time when these two little words were feared by anyone trying to keep their weight down. “I”m not having Carbonara sauce, that’s a real fat bomb!” “Take away that pork belly/those peanuts/the oil-drenched xyz! The last thing I need is a fat bomb!”
Not the kind of fat bomb I’m talking about! (Even though I love anything drenched in olive oil).
Fat bombs are wonderful little morsels you treat yourself with when you feel like a little energy boost. They are the secret weapon for anyone on a low carb or ketogenic diet.
Like these delicious Cacao nut butter fat bombs!
I have to admit, when I first heard about fat bombs, the idea of eating something by that name did not entice me at all. Why would anyone want to eat a bite of pure fat? Wouldn’t that make you, well, fat?
Turns out, the opposite is true. If you cut out the sugar and white carbs and follow a low carb diet, healthy fats such as olive oil, coconut oil, avocado or nuts are a fantastic source of energy for your body. Eating fat AND sugar together is the lethal combination that WILL make you put on weight. Fat alongside fibre and protein? Happy days.
Cacao nut butter fat bombs are not only super easy to make, they are real super food powerhouses. Why?
1. Cacao.
I used cacao powder over cocoa. Cacao is made by cold-pressing the cacao beans, while cocoa is produced by roasting them. This minimal processing preserves all the incredible health benefits of cacao. It’s rich in nutrients – one of the best plant-based sources of magnesium and iron – and contains 40 times more antioxidants than blueberries. It’s also known to be a mood enhancer, regulates insulin levels and lowers blood pressure. The downside is that it is a bit more pricey than cocoa powder, but one pack lasts ages… and it tastes great.
2. Coconut oil.
I know. I have waxed lyrical about coconut oil before. It is one of the richest sources of saturated fats, but cannot be compared to, say, pork fat. The fatty acids in coconut oil are medium chain triglycerides (MCTs), which are metabolised differently by the body – they are converted into immediately available energy rather than being stored long-term. When you buy coconut oil, choose an organic, virgin oil and not the refined stuff. I used this oil, which is available in the UK – if you are based elsewhere, you can find good oils in your health food store or on Amazon.
3. Nut butter.
Whether it’s peanut butter, almond butter or walnut butter – nut butters do not only taste great, but are packed with nutrients. Make sure you get a nut butter which contains the only ingredient it truly needs: nuts. No palm oil, no sugar, no salt. In the UK, brands like Biona and Meridian are good options.
This recipe is easy to make and easy to customise.
You can play around with the amount of cacao powder – I like an intense chocolate taste, so used 3 tbsp of cacao for my fat bombs. You could start with 2 tablespoons and take it from there. If you use cinnamon as well, using less cacao will bring out the taste of the cinnamon.
Also entirely optional is the type of nut butter you use. I had almond butter in my cupboard – but if you don’t, just use peanut butter, walnut butter or even tahini (in the case of tahini, you might want to decrease the amount as I find it’s quite strong in taste).
I don’t like my sweets very sweet – therefore, one teaspoon of sweetener is plenty for me. Taste your mix and adjust to your liking!
A quick word about the cream: I have made several versions of these cacao nut butter bombs, using mascarpone (very nice) and cream cheese (not convinced) instead of cream. In another try I used only coconut oil and no cream, which tasted good to me, but did not go down too well with the rest of the family. I guess the cream makes it taste more like dark chocolate you can buy in shops.
I really hope you’ll make a batch soon – and let me know which variation you went for!
If you like the idea of little yummy morsels, you could also try sugar free pistachio chocolates, chocolate peanut butter freezer fudge or my matcha latte chocolates.
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Cacao Nut Butter Bombs
Ingredients
- 1/4 cup / 60 ml coconut oil
- 1/4 cup / 60 ml double cream aka heavy cream
- 2-3 tbsp cacao powder unsweetened
- 3 tbsp unsweetened nut butter I used almond butter
- 4 drops stevia or sweetener of choice
- 1 tsp cinnamon optional
- 1 tbsp cacao nibs or chopped nuts to decorate
Instructions
- Melt the coconut oil in a pan or in the microwave.
- Add the rest of the ingredients and mix well.
- Pour the mixture into moulds or an ice cube tray.
- Place in the freezer for 10 minutes until the top is set.
- Sprinkle over the cacao nibs or chopped nuts.
- Return to the freezer until set.
- Press out of moulds and store in the fridge or, like I do, in the freezer.
Notes
Nutrition
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Charlot says
Just wondering if you could use olive oil instead of coconut oil? I’m out and really want to make them tonight!
Katrin Nürnberger says
As long as you keep them in the freezer it should be possible. Coconut oil is firm at room temperature, whereas olive oil is liquid. However, use a mild olive oil or the taste may be a little strange
Minnie says
These were delicious and just what I needed to curb my chocolate cravings. I didn’t add any sweetener as I’m trying to cut out sweetness and they were still very tasty. I put them in a mini muffin tray which worked fine
Charlotte says
Thank you for this wonderful recipe. Made first batch with crunchy almond butter, which disappeared pretty quickly Second batch with fresh raspberries mixed in and freeze dried raspberries on top is in the freezer – can’t wait to taste them! I am delighted to have found your website with gorgeous recipes using ingredients readily available in the UK.
Katrin says
This raspberry version you’ve made sounds amazing!!!! I’m glad you found my site 🙂