A coconut chocolate fat bomb recipe that takes less than 5 minutes to put together. Simply refrigerate for a few minutes to let the coconut oil harden, then it’s time to enjoy them. Gluten-free, grain-free, sugar-free, paleo, keto, low-carb, vegan and vegetarian.
I am a big fan of super easy recipes that take just minutes to assemble. If you’re already spending an hour or so in the kitchen every day making regular meals, who really wants to spend even more time making snacks and desserts? Ok, so maybe I do, but I know I’m the exception to this rule.
There are some days where I am simply too busy to be able to experiment or try indulgent recipes that take hours to make. These coconut chocolate fat bombs are one of the quickest recipes I have made thus far. Gotta love no-bake snacks!
Especially as the weather is getting warmer, I know I want to spend more time outdoors enjoying the sunshine!
These delicious little guys couldn’t be more easy to put together. In the microwave, simply melt the coconut oil (if necessary, for those who live somewhere warm enough that your coconut oil is always liquid…can I come live with you? :)).
To the melted coconut, add in all the other ingredients. Now this is where you can get a little crazy if you’d like. I know these are titled coconut chocolate fat bombs, so the addition of those two ingredients is fairly crucial, but if you also really like mint, you could add a few drops of some extract. If you love raspberries, you could toss in a few as well.
Once you’re done adding all the fixings, split the mixture into as many containers to cool as you’d like. I used silicone baking cups, which I use and love all of the time.
Place the cups in the fridge or freezer for 10-15 minutes and they should harden up nicely. I recommend storing them in the fridge as well, because they can get a bit (or a lot) soft at room temperature.
Shane suggested that I also make healthy peanut butter cups, so maybe they will be my next dessert!
If you give these coconut chocolate fat bombs a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!
Coconut Chocolate Fat Bombs (Keto, Sugar-Free, Vegan)
- 2 tablespoons extra virgin coconut oil
- 1 tablespoon coconut flour
- 1 tablespoon cocoa powder
- 1 teaspoon or packet stevia/erythritol blend or coconut sugar for Paleo/vegan
- 1 tablespoon hemp seeds
- 1 tablespoon shredded coconut unsweetened
- Melt coconut oil, if necessary. Mix remaining ingredients into coconut oil and stir until well-combined.
- Spoon into molds. I love to use silicone baking cups, but a fat bomb mold works well too. Place in fridge for 10-15 minutes, or until solidified.
- Store in the fridge for up to 1 week, or the freezer for up to 1 month.