Chocolate Almond Fat Bombs

By Dr. Cindy Tanzar

Thanks to my friend Meredith Dykstra for this incredible recipe, Chocolate Almond Fat Bombs have become one of our favorite treats! These little bites are not just delicious; they’re packed with healthy, anti-inflammatory fats that make them a satisfying snack or dessert. With their rich chocolate flavor and the option to customize with various add-ins, these fat bombs are the perfect way to indulge without the guilt.

Why You’ll Love This Recipe

These Chocolate Almond Fat Bombs are an excellent addition to a low-carb or ketogenic diet. They are not only quick to make but also versatile, allowing you to experiment with different flavors and textures through optional add-ins. They satisfy your sweet cravings while providing healthy fats that keep you feeling full and energized. Whether you enjoy them as a snack or a dessert, they’re bound to become a go-to treat!

Recipe Breakdown

Servings: 12

Ingredients:

• 1 cup melted virgin coconut oil
• 2 Tbs Kerry Gold butter
• 1/2-1 tsp vanilla extract
• 1 Tbs Swerve (confectioners) + 2 or more drops of stevia (to taste)
• 1/2-3/4 tsp pink Himalayan salt
• 4 Tbs unsweetened cocoa powder
• 1/2 cup organic almond butter (no sugar or added sweeteners)

Optional Add-Ins:

• Raw almonds (crushed)
• Unsweetened coconut flakes
• Berries (fresh or dried)

For Molding:

• Paper cupcake liners or a loaf pan lined with BPA-free plastic wrap

Directions:

1. Melt the Oils:
In a medium pan over low heat, melt the coconut oil and Kerry Gold butter together until completely liquid.

2. Mix the Ingredients:
Remove the pan from heat and add the vanilla extract, Swerve, pink Himalayan salt, unsweetened cocoa powder, and almond butter. Use a whisk to stir everything together until the mixture is very smooth and well combined.

3. Add Optional Mix-Ins:
If you’re choosing to include any add-ins, such as crushed raw almonds or unsweetened coconut flakes, mix them into the chocolate mixture. If you prefer, you can also sprinkle these ingredients directly into the bottom of your cupcake liners or baking pan before pouring the chocolate mixture on top.

4. Pour and Set:
Pour the mixture into either lined muffin cups or an 8×8 inch baking pan. If using a loaf pan, ensure it’s lined with BPA-free plastic wrap for easy removal.

5. Chill:
Refrigerate the fat bombs until they are fully hardened—this usually takes about 1-2 hours. Once set, you can remove them from the liners or pan.

6. Store:
Keep your Chocolate Almond Fat Bombs refrigerated in an airtight container. They can last for weeks, but I doubt they’ll last that long—they’re too good!

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These Chocolate Almond Fat Bombs are perfect for satisfying sweet cravings while keeping your nutrition goals in check. Enjoy these delightful treats chilled for a refreshing pick-me-up at any time of day!