Chocolate Fat Bomb Recipes

PEANUT BUTTER CHOCOLATE FAT BOMB

Steps:

• Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.
• Remove from heat and stir in stevia.
• Pour into silicone molds.
• Freeze until hardened.
• Remove from molds. Store in airtight container in the freezer.

CHOCOLATE PEANUT BUTTER FAT BOMBS (KETO)

Steps:

• In a large skillet over low heat melt coconut oil and peanut butter.
• Stir in cocoa powder.
• Stir in agave.
• Remove from heat and add vanilla extract if using.
• Pour into a spouted cup to make pouring easier.
• Pour mixture into silicone candy molds. (my mold holds over 1/2 tablespoon)
• Freeze or refrigerate until set.
• Remove from molds and store covered in the fridge.
• Eat one fat bomb to curb the appetite or satisfy your sweet tooth.

CHOCOLATE FAT BOMB / KETO FAT BOMB

Steps:

• Heat coconut oil and almond butter in a small pan over medium heat until mixed. Make sure to stir this frequently.
• Transfer the coconut oil mix into a freezer ready bowl and mix in coconut flour and cocoa powder.
• Freeze the bowl for about 1 hr or until mixture is solid.
• When solid, scoop out about half a tbsp. at a time, shape into balls and dip in the nuts to coat it.
• Add on to cool plate and repeat till all the mixture is finished.
• Refrigerate the fat bombs for about 15 mins till chilled before serving.

FAT BOMB RECIPE: KETO CHOCOLATE FAT BOMBS

Steps:

• Pulse/puree macadamia nuts into a food processor or high power blender, until mostly broken down into small pieces.
• Add MCT oil, melted coconut oil, and vanilla. Continue to puree until nut butter forms. (Try to get it smooth, but if you can't get rid of some stray pieces, that's okay!) Scrape down the sides as necessary.
• Add the cocoa powder and sweetener gradually, a couple tablespoons at a time. Puree after each addition, until smooth.
• Line a mini muffin pan with parchment liners. Pour or spoon the batter evenly into each liner, filling to the top.
• Sprinkle crushed macadamia nuts on top of fat bombs.
• Freeze for at least 30 minutes, until solid.

CHOCOLATE ALMOND BUTTER KETO FAT BOMBS RECIPE (EASY, LOW CARB, VEGAN)

Steps:

• Line a 12-cup muffin pan with aluminum or paper cupcake liners. I recommend using aluminum liners, as paper liners will soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for the pan-you will need it later.
• Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
• Add almond butter and cacao powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
• Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
• Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm. Enjoy! Storing instructions below.

3-INGREDIENT CHOCOLATE FAT BOMBS

Steps:

• Melt the coconut oil and whisk in the cacao and almond butter until no lumps remain. Spoon 1 tablespoon of the mixture each into 32 small paper muffin cups.
• Refrigerate or freeze until hard.
• Store in the refrigerator.

CHOCOLATE FAT BOMB

Steps:

• Blend cream cheese, coconut oil, and chocolate pudding mix together in a bowl using an electric mixer until smooth. Scoop into mounds or place in a mold to shape. Cover with plastic wrap and refrigerate until hardened, about 30 minutes.

CHOCOLATE FAT BOMBS

Steps:

• Add unsweetened baking chocolate (2 Ounces) and coconut oil (2/3 cup) to a double boiler, and stir together as the ingredients melt (this can also be done in the microwave!).
• Remove from heat and stir in erythritol (1/3 cup), salt (1/2 teaspoon), cinnamon (pinch) and chopped pecans (1/2 cup) *if using*.
• Pour into silicone molds** -- if you don't have any, a muffin tin with muffin liners will work perfectly.
• Place in freezer until firm (about 30 minutes).
• Store in the fridge, and enjoy!

NO-BAKE CHOCOLATE CHIP ALMOND BUTTER FAT BOMB BARS

Steps:

• Line 8×8 baking pan with parchment or wax paper.
• To a medium microwave-safe bowl, add almond butter and microwave until soft, about 15-20 seconds.
• In a mixing bowl, using an electric mixer, mix softened almond butter, almond flour, coconut oil, golden monk fruit sweetener, and vanilla extract until well-combined. (If the almond butter or coconut oil is not incorporating well, place bowl in microwave for 10-15 seconds to slightly soften the mixture.) To mixture, gently fold in chocolate chips until fully incorporated.
• To prepared baking pan, pour in mixture and spread using a spatula until mixture sits in an even layer. Transfer pan to refrigerator and refrigerate for 2 hours. Remove from refrigerator, cut bars into desired size, and enjoy!

KETO CHOCOLATE FAT BOMB

Steps:

• This recipe begins with the use of an electric mixer. Add in the 8 ounces of cream cheese and mix on medium speed until smooth. Add in 4 ounces butter and continue mixing until the mixture is smooth.
• Turn the mixer down to a low speed and pour in the 4 ounces of heavy cream. Add the 2 tablespoons of sweetener, 1 tablespoon of unsweetened cocoa powder, and 2 teaspoons of vanilla extract into the mixer bowl.
• Continue mixing until all of the ingredients come together and are combined.
• Using a cookie scoop, scoop out the mixture and place on a parchment-lined baking sheet. Make sure the baking sheet will fit in the freezer.
• Place the chocolate fat bombs into the freezer for 30 minutes to 1 hour, until they are set and firm in texture. Remove from the freezer and place in an airtight container or freezer bag for storage.
• Store in the freezer up to 2 weeks. When ready to serve remove from the freezer the number you want to enjoy and allow them to thaw at room temperature for a few minutes before serving.

26 KETO FAT BOMB RECIPES

Steps:

• Pick a delicious keto fat bomb recipe.
• Grab the high-fat ingredients.
• Enjoy a tasty satisfying fat bomb snack!

CHOCOLATE FAT BOMBS RECIPE

Steps:

• Warm the coconut oil until melted.
• Add all the other ingredients (except the walnuts). Mix. Allow the chocolate fat bomb mixture to cool slightly in the bowl, mixing all the time, so the ingredients don't settle and sink to the bottom.
• Pour into ice cube trays and refrigerate/freeze until semi set.
• Once almost set, place a half walnut on top of each fat bomb.
• Store on the fridge or freezer for up to 1 month.

CHOCOLATE CHEESECAKE FAT BOMBS

Steps:

• Mix cream cheese, butter, coconut oil, stevia and vanilla in a bowl. Beat well with a hand mixer. Use a two tablespoon scoop to scoop into a silicone cupcake mold. Press into the mold with the back of a spoon. Freeze for 30 minutes.
• Combine all chocolate topping ingredients and stir well until smooth. Spoon over each cheesecake cup. Return to the freezer for 15 minutes or until firm.
• Pop out of the silicone mold and eat. Keep frozen until ready to eat.