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.
2tablespoonsextra virgin coconut oil
1teaspoon or packetstevia/erythritol blendor coconut sugar for Paleo/vegan
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.
Nutrition Facts (per piece): 101 calories, 9 g total fat, 3 g total carbs, 1 g fiber, 1 g sugar alcohol (1 net carb), 1 g protein