Chocolate walnut fat bombs are a delicious way to satisfy your sweet craving. This keto snack is perfect for a quick-fix energy boost.
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This recipe is inspired by a reader who emailed me this week, sharing his health story and asking if I had a good chocolate walnut fudge recipe.
Of course I do, Jon!
I know that a sugar free and low carb diet is good or me and I feel passionate about spreading the word and posting my recipes. It’s amazing though to hear your stories and how nutrition and changing the way you eat has changed your lives. That’s when I feel that this blog is more than just my little piece of the internet, but rather that I’m part of a wonderful, committed and supportive community. You guys, your feedback and your opinions make all the difference. Tell me what you want to see on this blog. Let’s do this sugar free low carb thing together!
If you ask me, these chocolate walnut fat bombs are just what the doctor ordered when you need a little pick-me-up. They contain good quality chocolate, coconut oil and walnuts. The fats – cocoa butter and coconut oil – will provide much longer-lasting energy than a sugary candy bar could ever provide. Fat bombs are a popular Keto snack – read more on the Keto diet here.
You can make these fat bombs in moulds, in ice cube trays or as a fudge, which you cut into pieces once set. One of the moulds I used is actually a tray that contained Toffifee – a popular German candy that my kids were given by friends for Christmas and sadly devoured. I’m pleased to get some good use out if it at the end 🙂
This chocolate peanut butter fudge has long been one of my go-to recipes for a sweet fix. These chocolate walnut fat bombs are just as delicious and a great alternative. In the peanut butter fudge recipe I used butter, which I omitted in this recipe to make the fat bombs stay firm at room temperature. Even so, I still recommend to store them in the fridge – if you hold them in your hand for too long you’ve go some finger-licking to do!
Every recipe is only ever as good as the ingredients you choose.
I have tried cheap coconut oil before, which may be fine for frying, but will never be as tasty or indeed healthy as extra virgin coconut oil. Same with the chocolate – go for a high quality dark chocolate brand. It’ll be creamier, has a high cocoa butter content and does not contain vegetable fats.
Like most recipes, you can adapt this one easily. If you wanted, you could add a couple of spoonfuls of walnut butter to the mix. If you have a soft spot for orange chocolate, try adding a tablespoon of orange zest. Next time I’ll toast the walnut pieces before I add them. Any nut or seed that’s dry-roasted in a pan always tastes so good. I sprinkle them over pretty much any salad or soup I eat. If you try it before I get around to it, let me know your verdict!
Lastly, there is the question of how many. Below, I have given the nutrition info for one fat bomb. These numbers obviously change depending on the kind of chocolate you use and how large your fat bombs turn out. If your fat bombs are a similar size to mine – 5-7 grams – I’d say 2 is a good portion.
But maybe I’m just greedy 🙂
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5 minPrep Time
25 minCook Time
30 minTotal Time
5 based on 5 review(s)
- 100g (3.5 ounces) dark chocolate, min. 85% cocoa solids ( I used 90% )
- 55g (1/4 cup) coconut oil
- 50g (1/3 cup) small walnut pieces
- 1 tsp cinnamon
- 8 drops stevia
- Melt chocolate and coconut oil. You can do this in a water bath like the pros do it, in a coated pot on the stove (gentle heat! ) or in the microwave. If you can get hold of sugar free chocolate such as Lily's in the USA, go for it. I used 90% Lindt, but I have come across unsweetened (100% cocoa solids) chocolate as well, here in the UK there is a brand called Montezuma , for example. If you use unsweetened chocolate, adjust the amount of sweetener accordingly.
- Crush your walnuts - I used a food processor - until you have small pieces. Keep a few larger ones to decorate the fat bombs.
- Add the crushed walnuts, cinnamon and stevia to the melted chocolate/coconut oil mix.
- Pour into silicone moulds or ice cube tray and freeze for ca 5 minutes until the tops are just set.
- Remove from freezer and press the larger walnut pieces on top.
- Place in the fridge for another 20 minutes or so until the fat bombs have set.
My mix made 30 fat bombs, which weighed between 5 and 8 grams because I used 2 different-sized moulds. The nutrition is calculated for an average fat bomb weighing 6.6g.
If you do not have moulds, you could also line a small tray with baking paper and pour the fat bomb mix in it. After it's firmed up you can either cut or break it into small pieces.
Chocolate walnut fat bombs are best kept in the fridge. They stay firm at room temperature, but do melt in your hand when you pick them up.
You can use any kind of nuts in place of the walnuts, or even a mix of nuts and seeds.
I used caramel-flavoured stevia. I imagine a vanilla-flavoured one would be good in this recipe, too.
Try to use high-quality ingredients, such as extra virgin coconut oil and a good quality chocolate. It'll make all the difference.