Chocolate Coconut Fat Bombs
Skip the Halloween sugar crash with these Chocolate Coconut Fat Bombs, a rich, low-carb treat made with coconut oil, cocoa, and almond butter. They’re sugar-free, metabolism-friendly, and perfect for curbing cravings while keeping your energy steady. A festive, Ayurvedic-inspired way to enjoy chocolate without the crash.
Why this recipe is good for us:
Coconut Oil
Metabolically: Provides MCTs (medium-chain triglycerides) for quick energy and ketone support.
Ayurvedically: Heavy and cooling, but balanced here with warming cocoa it stabilizes Vata in fall.
Cocoa Powder
Metabolically: Rich in antioxidants and polyphenols that help improve insulin sensitivity.
Ayurvedically: Bitter taste reduces sugar cravings and balances Kapha heaviness.
Almond or Sunflower Butter
Metabolically: Adds steady fat and protein to curb cravings and maintain satiety.
Ayurvedically: Almond is light, warming, and Vata-balancing; sunflower is nourishing and grounding without being overly heavy.
Chocolate Coconut Fat Bombs
Servings: 12 fat bombs
Total Time: 20 minutes (plus chilling)
Ingredients
½ cup coconut oil (melted)
¼ cup unsweetened cocoa powder
3 tbsp unsweetened shredded coconut (plus extra for garnish)
2 tbsp almond butter or sunflower seed butter (unsweetened)
Sweetener of choice, to taste:
1–2 tsp allulose or
¼–½ tsp pure monk fruit or stevia extract
½ tsp vanilla extract
Pinch of sea salt
Instructions
Mix base: In a medium bowl, whisk together melted coconut oil, cocoa powder, almond/sunflower butter, sweetener, vanilla, and salt until smooth. Taste and adjust sweetness.
Add coconut: Stir in shredded coconut until evenly distributed.
Portion: Spoon mixture into silicone molds or mini muffin liners (about 1 tbsp each).
Garnish: Sprinkle extra shredded coconut on top for texture.
Chill: Freeze for 15–20 minutes, or refrigerate for 1 hour, until firm.
Serve: Pop out of molds and store in the fridge in an airtight container.
Notes
Storage: Best kept in the fridge (up to 1 week) or freezer (up to 1 month).
Nut-free option: Sunflower seed butter works beautifully here.
Extra creamy: Add 2 tbsp heavy cream or coconut cream for a softer texture.
Sweetener tip: Always taste before chilling. A little goes a long way with monk fruit or stevia.
