Thanks to Meredith Dykstra of the Cellular Healing Diet, this recipe has become one of our favorite treats. It is one of the best fat bombs I have ever tasted. The optional add-ins help in mixing things up a bit and creating variety. It is a very satisfying treat.


  • 1 cup melted, cold-pressed, 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) or 1 Tbs stevia blend sweetener (see below for mix)
  • 1/2-3/4 tsp Himalayan sea salt 
  • 4 Tbs unsweetened cocoa powder
  • 1/2 cup organic almond butter (no sugar or added sweeteners)
  • Optional add-ins: raw almonds, unsweetened coconut flakes, berries
  • Paper cupcake liners or loaf pan lined with BPA-free plastic wrap


Melt coconut oil and butter together in a medium pan. Add vanilla, Swerve, sea salt, cocoa powder and almond butter, stirring well with a whisk until very smooth. Add in options – cracked almonds (place almonds in a baggie and break them up with a rolling pin/meat hammer)  and unsweetened coconut flakes are great together. Stir well and either pour the mixture into the 8×8 lined pan or divide into cupcake liners in a 12-muffin pan. (You can also sprinkle the nuts and coconut into the bottom of the baking pan/muffin pan and pour the chocolate over them if it’s easier.)  Refrigerate until hardened and keep refrigerated to store.

*Mix 1 cup of erythritol or Swerve (confectioners) and 1 tsp of powdered stevia well. Store unused portion in a glass jar.