Ingredients
1/2 cup refined coconut oil
1/4 cup Dutch-process cocoa powder
1/2 cup almond butter (unsalted)
1/4 cup non-alcoholic sweetener
1 tsp pure vanilla extract or alcohol-free vanilla essence
1/4 tsp salt
Instructions
Combine melted coconut oil, cocoa powder, almond butter, sweetener, vanilla essence, and salt in a mixing bowl. Stir until smooth and fully blended.
Pour the mixture into a lined or silicone fat bomb mold and spread evenly.
Freeze for 45 minutes or refrigerate for 1 hour to solidify. Remove from molds.
Store in an airtight container in the refrigerator until ready to serve.
Notes
Use refined coconut oil for mild flavor; substitute with melted cocoa butter if preferred.
For alcohol-free vanilla, opt for clear vanilla essence or omit it entirely.
Chill fully to maintain shape and texture.
Store in an airtight container in the fridge for up to 3 weeks.
Add extras like dark chocolate shavings or chopped walnuts for texture.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto/International
- Diet: Keto
Nutrition
- Serving Size: 1 fat bomb
- Calories: 200
- Sugar: 0g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg