Cocoa fat bombs are a great way to satisfy a sweet craving. They are packed with healthy fats and a delicious source of energy.
These easy cocoa fat bombs are one of the first recipes I posted on my website and they have been online for over 6 years.
They are a delicious no-bake treat to keep in the fridge or in the freezer, ready for those moments when the chocolate cravings come.
You only need a handful of simple ingredients and 5 minutes to prep. It really couldn't be any easier.
I have just updated and republished the post in October 2023 with more details, tips and tricks!
What Are Fat Bombs?
Fat bombs are popular bite-sized keto treats that are high in fat. Due to their high-fat content, they provide you with an energy boost and stave off that little hunger in between.
Do Fat Bombs Make You Fat?
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.
Please note that you cannot eat unlimited amounts of healthy fat. Over-consumption can lead to weight gain. As with most things in life, it is all about moderation.
Are you ready to make a keto sweet treat? Here are the ingredients you need:
- Coconut oil - I used virgin coconut oil for many years until I discovered that refined coconut oil has a less pronounced coconut flavor.
- Cacao powder - Cacao is made by cold-pressing the cacao beans, while cocoa powder is produced by roasting them. This minimal processing preserves all the incredible health benefits of cacao.
- Heavy cream - Adding heavy whipping cream to the recipe makes it taste rich and luxurious, like quality chocolate. Mascarpone is a good substitution. Make sure that it is at room temperature.
- Nut butter - I used almond butter. Any nut butter works, including peanut butter
- Sweetener - My go-to is stevia. Allulose is also a good option.
See the recipe card for full information on ingredients and quantities.
It is so easy and quick to make chocolate fat bombs. Here are the basic steps:
Step 1: Melt the coconut oil in a pan or in the microwave. Then, let it cool to lukewarm.
Step 2: Add the remaining ingredients and mix until well-combined. I used a food processor, but you can also simply stir everything together with a fork in a large mixing bowl.
Step 3: Pour the chocolate mixture into silicone moulds or into an ice cube tray.
Step 4: Place the fat bombs in the freezer for 10 minutes until the top is set. Then, remove them from the freezer and sprinkle over cacao nibs or chopped nuts. Return them to the freezer until they are fully set.
Step 5: Press the fat bombs out of moulds and store them in the fridge or, like I do, in the freezer.
#1 Taste the mixture and adjust the sweetener if needed. I don't like my sweets very sweet and you may prefer using a little more. There is no right or wrong here, just personal preference!
#2 If you do not have a silicone mould, line a small tray with parchment paper and pour the mix inside. When it has firmed up, cut it into small squares.
This recipe can be the starting point for endless flavor variations.
You can play around with the amount of cacao powder. I like an intense chocolate taste and used 3 tablespoons 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.
As mentioned above, you can also use cocoa powder. It is more readily available than cacao powder and has a deeper flavor.
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. If you consider tahini, halve the amount as it has an intense taste.
A quick word about the cream: I have made several versions of these keto fat bombs, using mascarpone (very nice) and cream cheese (not convinced) instead of cream. In another try, I used only coconut oil and no cream. This 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.
Stevia drops are my go-to for this recipe. A good alternative would be allulose, because it melts like sugar and does not recrystallise.
It is possible to use erythritol-based sweeteners, but these must be powdered. Granular sweeteners do not melt well and the fat bombs will be gritty.
Toppings and Add-Ins
Instead of cacao nibs, you could add chopped pecans, walnuts, hazelnuts or almonds. Dry-roast them first for more flavor.
Or, add freeze-dried raspberries, frozen blueberries, shredded coconut or even toasted pumpkin seeds or sunflower seeds.
Cocoa fat bombs are firm enough to store in the fridge, but I prefer storing them in the freezer.
Due to their high fat content, you can eat them straight from frozen and they don't set hard. Freeze in an airtight container for up to 3 months.
More Fat Bomb Recipes
For a fat bomb recipe that uses melted chocolate instead of cocoa powder, try these chocolate walnut fat bombs. You may also like these recipes:
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Cocoa Fat Bombsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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 or chopped nuts to decorate, optional
- 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, about 30 minutes.
- Press out of moulds and store in the fridge or, like I do, in the freezer.