How To Make Coconut Fat Bombs
Love Coconut? Me too! This coconut fat bomb recipe is an amazing treat to add to your ketogenic diet plan.
I knew there had to be a better way.
I thought back to a 'vegan' trick of using cashew butter to add creaminess to dishes. When I tested it out on my first fat bomb recipe, I knew I had hit the jackpot. The cashew butter provides body and fullness to otherwise bland concoction.
P.S. Let's not keep this fat bomb recipe a secret!!! Share with your friends on social media. Let's spread the word that eating healthy can be easy and delish!
96% Fat ~ 3% Net Carb ~ 1% Protein
Biting into these coconut fat bombs makes me feel like I’m eating a coconut truffle. If you want a fancier finish, toast the coconut in the oven (350 degrees) for a few minutes before adding it to the fat bomb mixture. Toasting coconut brings out the flavor—make sure you watch the coconut closely as it can brown quickly.
You can use a mini-crockpot or a pan on your stove set on low for this fat bomb recipe. Be careful not to heat the ingredients too much. You just want this warm. Not steaming hot.
Combine the ingredients and heat on low temperature until melted. Whisk to combine.
Pour 1 Tablespoon of the fat bomb mixture into each mold. (You can use mini cupcake pans if you do not have a mold for this fat bomb recipe) Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
Place your tray of fat bombs carefully in your freezer for 20 minutes or until set. Note: If you use a silicone mold, put a cookie sheet underneath them to make moving them easier. Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
Store your fat bombs in an airtight container in your fridge or freezer!
Tips for Coconut Fat Bombs
There are a few tips that I want to share with you to help you end up with amazing fat bombs!
Use Gentle Heat
You will notice that I use a mini-crockpot to make my fat bombs.
The first thing I do when I decide to make fat bombs is to pull out my crockpot, plug it in and set it to high.
Then I weigh out my coconut oil and add it to the pot and continue through the recipe.
Note that as soon as the coconut oil melts, I turn the heat off.
If you cook these on a stovetop, use low heat and turn the heat off as soon as your coconut oil melts. You want to keep the temp on the lower end.
High Quality Ingredients Are Essential
Invest in high quality ingredients. Using high quality ingredients make a huge difference in taste, texture and overall end result. This is a place where scrimping won't save you in the end because you won't like them as much.
If you aren't sure where to start-I have included personalized recommendations for you in this post.
Substitutions For Coconut Fat Bomb
The most common question I get with fat bomb substitutions is on the sweetener. I personally prefer using liquid stevia drops for fat bombs because I never end up with a grainy result.
I also prefer not to heat my mixture very much (as we've already discussed).
Ingredients & Stuff for Coconut Fat Bombs
- Cashew Butter (look for one with no sugar in the ingredients list)
- Pure Vanilla Extract https://wholebodyliving.com/orderwatkins (Make sure you choose the “pure vanilla”. We do love the taste of the “baking vanilla” but it does contain sugar & propylene glycol)
- -or- Madagascar Pure Vanilla Extract by Nielsen-Massey
- Organic Coconut Extract
- Unsweetened Shredded Coconut
- NuNaturals Vanilla Stevia
- Coconut Oil is purchased through Tropical Traditions because of their attention to quality. You can find the coconut oil we use here (referral link): https://wholebodyliving.com/coconutoil (Note: You can also get unsweetened shredded coconut here!)
These are inexpensive and very convenient. I really like using them for fat-bombs because of the gentle heat when melting ingredients and the ability to keep things warm when I’m making layered ‘fat bombs’.
The molds I’m using are by “Chicago Metallic” but they are no longer available online. Here’s a few similar options:
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Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.
When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!