Chocolate Coconut Fat Bomb Recipe
Isn’t Fat Bomb such an appetizing name for a treat? Ha! People call them Fat Bombs because they contain good and healthy fats. Individuals who are on a strict Ketogenic Diet Strive to consume about 70% or more good fats. These Fat Bombs have become a solution for them to make sure they are getting all the yummy fats they need for their diets.
Ketogenic diets are high in fat, low in carbohydrates, with just enough protein to function. This type of diet has been linked to assisting children with seizures as it is ideal for prime brain function. It also helps your body burn as much fat as possible rather than carbs. The trick many find with this type of diet is making sure that you have enough calories for your body type. Another factor to consider is that a rich or high-fat diet does often lead to constipation. Adding dried fruits and lots of vegetables should help with this.
What kind of fat bomb?
There are many variations of fat bombs. The favorite amongst my friends and kids are the chocolate coconut variety. So that is the recipe I am providing here. The basic ratio is 4:1 of a fat bomb is fat, sweetener, and add-ins and flavors such as nuts, seeds, and spices. I am fairly confident that this recipe meets Paleo standards as well. If you are on a Paleo diet be sure to check our really easy and super tasty Paleo and Gluten-Free Meatloaf Recipe.
There is almost no cooking to make these Fat Bombs, but there is some prepping, molding, and chilling to do. This Aussie Bites Recipe and this recipe for Filipino Polvoron also have almost no cooking too. This recipe for Fat Bombs has a lot of coconut oil. Coconut oil is one of the healthiest fats to add to your diet. And since these Fat Bombs are mostly fat, and fats usually liquefy at room temperature it is important to keep these bombs chilled until consumption and to watch those fingers! Don’t hold onto them for too long or you will have a gooey mess on your hands, literally.
Notes
You need to chill for two hours.
Ingredients
- 14 ounces almond butter, chunky
- 16 ounces coconut oil
- 2 cup coconut flakes, unsweetened
- 1 cup dried cranberries
- 3 tablespoons dates
- 2 cups almonds
- ¼ cup hemp seeds
- ½ cup cocoa powder, divided by half
- 1 teaspoon cinnamon
- 2 tablespoons chia seeds
Instructions
- Melt the coconut oil and keep in a warm place.
- In the bowl of a food processor add the almond butter, coconut, cranberries, dates, almonds, help seeds, half of the cocoa powder, and cinnamon.
- Pulse the ingredients to form a meal of sorts.
- If the machine is stooped up, start to drizzle in the warm fats.
- Mix until paste forms, then sprinkle with the chia seeds and pulse to incorporate.
- Oil your hands and place the leftover cocoa powder into a shallow dish.
- Roll or scoop 1 inch balls of the mixture and coat them in the cocoa.
- Arrange the balls on plate or tray and chill for 2 hours or until very firm.
- If your mixture seems too loose to get an excellent ball or it is a hot day, you can put the mixture into silicon molds instead.