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
from sugarfreelondoner.comNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ¼ cup / 60 ml coconut oil
- ¼ 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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Ellie says
I have changed these up a few times. I’ve used a sugar free marmalade and a sugar free raspberry jam and also used your recipe for caramel with a little salt to change up the flavour. Absolutely love them. By far my favourite fat bomb. I freeze them in a silicone ice cube tray and just pop them out as I need them.
Katrin Nürnberger says
Love these variations! Thanks for sharing.
Faye Johnson says
How long do organic ingredients last and how should they be stored?
Katrin Nürnberger says
It depends on the ingredients. I would always seal packets with nuts and store them in the fridge.
Rachel says
How long are these good for in the fridge?
Katrin Nürnberger says
Probably around 1 week.
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 🙂
Tara says
Your blog is my new best friend 🙂 I have just made these, substituting organic natural yoghurt for the double cream and about three tbsp of a vanilla stevia coffee syrup Ocado carries for the stevia drops (only downside: potassium sorbate in it). Tasted wonderful going into the ice cube tray! Looking forward to my evening sweet craving tonight!
Katrin says
SOunds dlish! Glad you found my site 🙂
Isabelle Ivors says
I'd like to make these, look YUM!!
I'd like to make them non dairy. Do you sub double cream with coconut cream?
:o)
Katrin says
Yes, that should work well. Let me know how they turned out!
Crystal Wilson says
If we substitute granules in place of liquid sweetener how much should we use?
Katrin says
Hi Crystal, 4 drops is equivalent to 1 tsp of sweetener. I didn't want this recipe too sweet, but if you want you can add more, double of triple this amount until it's to your liking
Ron says
Hi Katrin just what I was looking for used coconut cream and added 50g of chopped cashew.
Just started the keto diet so hard to find sugar free low carb recipes.
Just tried a small square so good will have to put a lock on the fridge lol
Thanks
Katrin says
I'm glad you found my website! I'm sure you'll love these - and hope you'll try some of the other recipes too 🙂
Anne says
The heavy cream seperated from the coconut oil before I even mangaged to put it in the moulds. After mixing all of the ingredients nicely together it took just a few seconds for the oil to seperate. Any idea why? It's impossible to use it that way.
Katrin says
Hi Anne, this has never happened to me before, and I have used a cream/coconut oil mix or a coconut cream/coconut oil in many different recipes. How strange! I have no possible explanation.
Nanabella says
Maybe the heavy cream was cold out of the fridge, and when added to warmed/melted coconut oil, caused coconut oil to harden a bit, thus not allowing incorporation of cream?
Vanessa says
Oh wow! Just made these, they are amazing! Only problem is...I thought the mix wasn't going to make many so I doubled it - but there's lots there and now I can't stop eating them!! Haha. Yummo
Ok, 4th 1 down...thank god fat stops you eating unlike addictive carbs, phew.
Thanks so much for sharing 🙂
Tashea says
Hi are they 1 carb each?
Katrin says
Yes, that's correct.
Chloë says
Looks like an awesome recipe and will be trying today! I avoid processed foods and sugars as much as possible and my two year doesn’t know what sugar is! However it being made with such great ingredients it’s something she can try, so, thanks!
Chloë
Ps, I too dream of Ibiza! Went they last year (twice) and I haven stopped dreaming of it since....
Katrin says
You have a lucky 2-year-old!! 🙂 Ibiza.... we tend to go in spring and autumn, when the island is quieter and just gorgeous. Never gets boring 🙂
Treace says
Can you use an unflavored MCT oil of choice instead of Coconut oil? Or is using the coconut oil is for the flavor building?
Katrin says
You could definitely use MCT oil 🙂
Scott says
What can I use to substitute the coconut oil, I am allergic to it?
Katrin says
You could try cacao butter maybe? I think it tastes delicious and it would work with the flavours of the recipe. Not sure if replacing with another oil would be a good idea - they all have their individual taste. Or try using unsalted butter.
AfroClam says
What about MCT oil instead of coconut oil?
Katrin says
You could use MCT too. The one thing to consider is that MCT stays liquid at room temperature, whereas regular coconut oil firms up. If you use MCT, you should store the fat bombs in the freezer
Elizabeth Miller says
Looks delicious! I look forward to trying this recipe for the holidays, as I watch the kids eat their chocolate Santas.......;) Would you be willing to share the information about the silicon moulds that you use?
Katrin says
Sure! I think I picked up this particular one at my local supermarket (I think it's actually an ice cube tray), but I have ordered other ones from Amazon. They are brilliant. I use silicone mats and silicone muffin and bread tins for baking which are totally non-stick and stress-free. The one thing I'd say is to invest in a decent brand and not get the cheap stuff. They last longer and are probably also better for your health 🙂
Monse79 says
I know this is a silly question, but I’m assuming these are ok whilst on Atkins, Lo Carb, no sugar, hi fat... they look incredible!!!
Katrin says
Absolutely fine! And thanks!
Susan says
Ok, I’ve enjoyed them so much, I forgot to comment. I haven’t made a lot of fat bombs yet, but these are by far my favorite. So good!!!
Katrin says
Hi Susan, I'm so happy you enjoyed them. Thanks for your comment 🙂
Low Carb High Fat Success says
Oh my god! I'm already drooling just looking at the pictures!
And its low carb and sugar free too. Which means its guilt free as well.
Thanks for sharing your recipes Katrin! ;0
Mel says
Just made these as above and yum!It's my 7th day of being sugar free and I just wanted a little pick me up and these are just perfect. Thank You!
Nat says
These. Are. WONDERFUL.
I made them tonight, and they're about my 5th try with fatbombs.
I found that this blend in particular, was really similar to the mouth feel to a chocolate bar,
which may be because of the cream/coconut oil combo.( I used peanut butter and stevia,
as my only substitutions. )
I look forward to make more, perhaps with a pecan or blueberry inside, or playing with mint, ot
raspberry extracts.
Thanks so, so much for sharing this. Really helpful for a foodie like me, who is now no-sugar/high fat/low carb.
Katrin says
So glad you liked them!!!! It took me a while to get there. I still have a bunch in the freezer, which I am slowly working my way through!
Lisa says
As a Type 2 diabetic I have to say that this recipe looks like a good solution for a sweet craving. You really are helping people out there. Keep on posting!
Katrin says
Thank you Lisa, that is so good to hear. Hope you'll try out this recipe!
KrylstleM says
Love the look of these. I wish I could eat one right off my screen!
Katrin says
Haha, I know that feeling! The good news is that these fat bombs are quick and easy to make - and a batch will last you quite a while too!
Jemma Myers says
I've been looking for a sweet treat that I can keep ready for those moments.... Going to make them this weekend
Katrin says
Great news! Let me know how you got on.
Mariam says
I always thought cacao and cocoa were the same thing. Thanks for explaining the difference!
Susannah says
Awesome recipe! Just made them, they are delicious. THe only tough thing is not to eat them all at once!
Katrin says
So happy you like them Susannah!
Mark A Kosha says
I love easy recipes that ARE actually easy like this one ...cant wait to make them.