These Toasted Coconut Butter Fat Bombs are number three in the so far EPIC lineup of recipes I’ve posted this week, like Keto Thin Buns + Sweet and Spicy Wings! If this is your first time to the blog, she got a helluva makeover. New look. New functions. Super snazzy. Take a look around.
Why I Love These Fat Bombs
I love recipes like these Toasted Coconut Butter Fat Bombs because they mark all the boxes. Full of healthy fats like cacao butter and coconut (hello MCT’s), antioxidants from the cacao, and lightly sweetened. Free of eggs and nuts. No dairy. And if you use carob you could even make these AIP.
Did you see the new recipe index?
You can sort recipes via VERY specific dietary needs! It’s a filtering system designed to help you find exactly what you need whether that be egg free, nut free, keto recipes or AIP keto recipes or paleo, entree recipes that use chicken.
To Make These Toasted Coconut Fat Bombs AIP
Instead of dark chocolate use:
- 2 tablespoons coconut cream
- 1 tablespoon coconut oil
- 2 tablespoons carob powder
Melt this until smooth in the saucepan. Then transfer to the mold to set. I find carob naturally sweet, so I would not add anything, but you can use a teaspoon of my
Low Carb Date Syrup if you please, recipe here. Omit the vanilla extract.
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Toasted Coconut Butter Fat Bombs (Paleo, Keto, Dairy Free)
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6 1x
- Category: desserts
- Method: no bake
- Cuisine: keto
Description
Healthy fats and antioxidants, this no sweetener added treat is perfect for your healthy lifestyle!
Ingredients
- 1 bar Alter Eco Blackout, 2.82 ounces (or other dark chocolate)
- 2 teaspoons ghee (or coconut oil for AIP)
- ¼ cup coconut butter
- 2 teaspoons coconut oil
- 1/2 teaspoon vanilla extract (omit for AIP)
- Pinch of flake salt
Instructions
- In a small sauce pot over low heat, slowly, melt the chocolate with the ghee (or coconut oil). Stir until smooth, then transfer to your mold, 2 teaspoons per serving. Tap mold down on the counter so the chocolate spreads to an even layer. Put the mold in the freezer on an even surface; so the chocolate sets while you prepare the next layer.
- Wash your sauce pot and place it back on the burner over medium heat. Put the coconut butter and coconut oil in the pot. If your coconut butter is super solid run hot water on the jar to soften.
- Melt the coconut butter and coconut oil in the sauce pot until the coconut butter is liquid and begins to toast and brown. Mix in the vanilla extract. Stir well.
- Remove from heat. Take the silicone mold out of the freeze and spoon 1 teaspoon(ish) of coconut butter mix over the chocolate layer. Tap the mold down on the counter to even out the mix. Sprinkle the salt and place it in the freezer to harden, at least 30 minutes.
- Pop them out of the molds and store in airtight containers in the freezer until you need a fix.
Recipe Notes:
See post for AIP modifications.
Nutrition
- Serving Size: 1
- Calories: 179.3
- Fat: 17.6
- Carbohydrates: 6.3g
- Fiber: 3.7g
- Protein: 1.7g
Ellie says
Just making this now, AIP, the carob and to coconut cream mixed perfectly but the oil will not mix in, even when heated and whisked. Any suggestions?
Cristina Curp, FNTP says
Try mixing it when the coconut oil is softened but not totally liquid and use a little more carob powder
TheaMaria says
These are absolutely phenomenal! I have made them several times. For Easter I made the coconut layer in an egg-shaped mold then dipped each one in the chocolate. Even my kids liked them!
Heather says
These sound delicious! Can I omit the coconut oil and just use the coconut butter alone? Thanks!
Cristina says
you could, but it will be very dense/hard
Hailie says
I used Lily’s salted caramel bar and left out the salt and the result was fabulous! I’m in love with these, by far the best fat bombs I’ve ever tasted!
Cristina says
whoot whoot!!!
Liz says
Oops! I added 2 Tb not 2 tsp of coconut oil to the coconut butter. I added more coconut butter to help but ran out. Can you recommend something else to thicken it next time (assuming I don’t have my glasses then either ?)
Cristina says
Ideally, you won’t need to troubleshoot next time. The coconut oil will harden anyway when it’s frozen 🙂
Michele Boroughf says
??S down a simple and yummy recipe thats so easy to make. A nice healthy chocolate treat that hits the spot!
Cristina says
yeah! Thank you!
Sigurd says
I made these fat bombs tonight but I added coconut sugar to the chocolate. I sprinkled them with pink salt. I gotta say that I was surprised how good they are.
Cristina says
Thanks!
Dianna says
These are amazing!!! I love that there’s no sweetener at all and they’re so easy. I’m going to have to triple batch make these I think.
Cristina says
Thank you Dianna!