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Cacao Nut Butter Fat Bombs

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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.

tray with cacao nut butter fat bombs

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!

 

sillicone mould with melted cacao nut butter fat bomb mis and chocolate nibs

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.

silver tray with cacao nut butter fat bombs

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.

Cacao nut butter bombs are a great way to satisfy a sweet craving. They are packed with healthy fats and a delicious source of energy.

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 fat bombs
4.95 from 17 votes
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Cacao Nut Butter Bombs

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.

Course Snack
Cuisine British
Keyword fat bombs, keto fat bombs, nut butter fat bombs
Prep Time 5 minutes
Total Time 25 minutes
Servings 16
Calories 61 kcal
Author Katrin

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

  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.
  7. Press out of moulds and store in the fridge or, like I do, in the freezer.

Recipe Notes

My mix made 16 fat bombs at 9g each. I'd say they can be eaten in 2-3 bites. How many your mix yields will depend on the size of your moulds.

If you do not have a silicone mould, you can line a tray with baking paper and pour the mix in there. I have done this with my peanut butter freezer fudge (link is in the text above). When the mix has firmed up, you just cut into small squares.

Nutrition Facts
Cacao Nut Butter Bombs
Amount Per Serving
Calories 61 Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Saturated Fat 4.3g27%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 5.1mg2%
Sodium 2.1mg0%
Potassium 2.8mg0%
Carbohydrates 1g0%
Fiber 0.3g1%
Sugar 0.1g0%
Protein 0.6g1%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. 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.

    Reply

  2. 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!

    Reply

  3. 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)

    Reply

    • 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

      Reply

  5. 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

    Reply

  6. 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.

    Reply

    • 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.

      Reply

    • 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?

      Reply

  7. 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 🙂

    Reply

  8. 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….

    Reply

  9. 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?

    Reply

    • 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.

      Reply

  11. 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?

    Reply

    • 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 🙂

      Reply

  12. 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!!!

    Reply

  13. 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!!!

    Reply

  15. 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!

    Reply

  16. 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.

    Reply

  17. 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!

    Reply

  19. 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

    Reply

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