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Chocolate Coconut Fat Bombs

Makes 6 servings

Macros: 205 cal, Fat 22g, Carbs 5g, Fibre 1g, Protein 1g


1/2 cup Coconut Oil

1/4 cup Cacao Powder

1 1/2 Tbsps Monk Fruit Sweetener

1/16 tsps Sea Salt


Melt the coconut oil in a pot over low heat. Add the cacao powder and sweetener. Stir to combine. Add all ingredients to a high-speed blender and blend for 1 to 2 minutes until everything is well combined.

Ladle the mix into a mini square silicone mold and sprinkle sea salt on top. Place in the freezer to set for about 30 minutes. Remove from the mold and enjoy!

No Monk Fruit Sweetener: Sweeten with stevia, honey or coconut sugar instead.

No Coconut Oil: Use coconut butter instead.

Like it Sweet: Add more sweetener as desired.

No Silicon Mold: Use parchment-lined mini muffin molds.

One serving is equal to one fat bomb, or approximately 35 grams (1.2 ounces).

Leftovers: Refrigerate in an air-tight container for up to 7 days. Freeze for up to 3 months.

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