Let’s be real here when chocolate and nut butter comes together, GREAT things happen. These No-Bake Chocolate Chip Almond Butter Fat Bomb Bars are about to become your new favorite dessert!
You guys know I love playing around with high-fat, low-carb dessert recipes, especially fat bombs! There are so many delicious ways to create a dessert recipe that is healthy, satiating, AND isn’t loaded with refined-sugar or other inflammatory ingredients.
This recipe is incredibly easy to make with simple, wholesome ingredients. I specifically love the addition of these chocolate chips that are made with only one ingredient: 100% organic cacao. It can be difficult to find chocolate chips that are free from sugar, dairy, and soy, so I was very excited when I came across this product!
No Bake Chocolate Chip Almond Butter Fat Bomb Bars Sweetened With Monk Fruit Sweetener
Be sure to download my free fat bombs recipe ebook!
These fat bombs, like a majority of my ketogenic dessert recipes, are sweetened with my favorite calorie-free, net-carb-free, and all-natural sweetener, Lakanto Monk Fruit Sweetener! I love monk fruit sweetener because it tastes exactly like traditional sugar, is a 1:1 replacement for sugar, and it doesn’t spike your blood sugar nor will it kick you out of ketosis.
If you are looking for a sweetener that tastes like sugar and is low-carb, keto, vegan, and paleo-compliant, I highly recommend trying Lakanto Monk Fruit Sweetener! You can use code “REALBALANCED” for 20% off your total order!
Looking for more information on monk fruit sweetener? I wrote a post answering all of your most frequently asked questions… check it out here!
LAKANTO TASTE TEST BUNDLE
I am also excited to share that I have partnered with Lakanto to share a Taste Test Bundle with you all! If you’ve been waiting to try monk fruit sweetener, now is the time to order! This deal includes classic monk fruit sweetener, golden monk fruit sweetener, a recipe e-Book, and Lakanto’s Taste Test Guarantee!
Read more about and place your order for the Taste Test Bundle here!
Diets This Recipe Is Compliant With
- Low-Carb and Keto: One bar contains 2.4 grams of net carbs per serving.
- Paleo: This recipe is free from grains, gluten, soy, and dairy.
- Dairy-Free: The chocolate chips used in this recipe are entirely dairy-free. Additionally, this recipe contains coconut oil, so these bars both dairy-free and lactose-free.
- Vegetarian and Vegan: These fat bomb bars are both vegetarian and vegan as they do not contain any animal products.
- Refined-Sugar-Free: These No-Bake Chocolate Chip Almond Butter Fat Bomb Bars are sweetened with monk fruit sweetener.
Net Carbs In No Bake Chocolate Chip Almond Butter Fat Bomb Bars
One bar contains 2.4 grams net carbs.
OTHER FAT BOMB RECIPES YOU SHOULD TRY
Lemon Bar Fat Bombs
Dark Chocolate Raspberry Bark
Fudge Fat Bombs
Blueberry Bliss Fat Bombs
Key Lime Pie Fat Bombs
ORDER YOUR COPY OF “FAT BOMB FAVORITES”
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No-Bake Chocolate Chip Almond Butter Fat Bomb Bars
- Prep Time: 15 minutes
- Total Time: 2 hours, 15 minutes
- Yield: Approximately 20 bars, depending on size 1x
- Category: Dessert
- Method: Chill
- Cuisine: American
Description
These No-Bake Chocolate Chip Almond Butter Fat Bomb Bars are a delicious, low-carb way to satisfy your sweet tooth! This recipe is keto, low-carb, paleo, dairy-free, egg-free, gluten-free, grain-free, vegetarian, vegan, refined-sugar-free, and only 2.4 grams of net carbs per serving!
Ingredients
- 3/4 cup almond butter, room temperature
- 1 1/4 cup almond flour
- 1/2 cup + 2 tbsp coconut oil, solid, room temperature
- 1/3 cup golden monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)
- 1 tsp pure vanilla extract
- 1/2 cup chocolate chips
Instructions
- Line 8×8 baking pan with parchment or wax paper.
- To a medium microwave-safe bowl, add almond butter and microwave until soft, about 15-20 seconds.
- In a mixing bowl, using an electric mixer, mix softened almond butter, almond flour, coconut oil, golden monk fruit sweetener, and vanilla extract until well-combined. (If the almond butter or coconut oil is not incorporating well, place bowl in microwave for 10-15 seconds to slightly soften the mixture.) To mixture, gently fold in chocolate chips until fully incorporated.
- To prepared baking pan, pour in mixture and spread using a spatula until mixture sits in an even layer. Transfer pan to refrigerator and refrigerate for 2 hours. Remove from refrigerator, cut bars into desired size, and enjoy!
Recipe Notes:
Bar Dimensions: I cut my bars about 1 1/2 inches x 2 inches.
Storage: Store bars in an airtight container in the refrigerator.
Keywords: no-bake fat bombs, chocolate chip fat bombs, keto fat bombs
Earl Zeller says
We made these delicious bombs for the first time yesterday. We love the flavor, but they don’t hold together very well. Any ideas what happened? Anyone else experience this problem?
Sara Nelson says
They need to be chilled and stored in the refrigerator, otherwise they will begin to get melty.
Earl says
We did chill them and keep them in the refrigerator. They are not melty, they are crumbly.
Sara Nelson says
Got it! So, I’d venture to say the mixture may need to have been mixed more. So long as the almond butter is warmed enough and the mixture is mixed enough, all of the ingredients being thoroughly combined will ensure the bars aren’t crumbly.
Earl says
Thank you!
Annie says
How long can they be stored in the fridge? Is it possible to freeze them for longer storage?
Sara Nelson says
Store them in an airtight container in the refrigerator and eat within 4-5 days. Alternatively, you can freeze them in an airtight container and they will remain fresh for 2-3 months. If you decide to freeze them, when you’re ready to eat one, simply thaw a bar at room temperature before eating.
Michelle Slusser says
Do you have the macro information on this recipe?
Sara Nelson says
Yep, the nutrition info is always in the recipe card, below the recipe instructions.
Cat says
These are sooo good! And super easy to make. These are frequently made around here so the sweet cravings are taken care of in a healthy way. I used softened grass fed butter in my last batch since I didn’t have enough coconut oil, and that gave them a little extra something. I’m thinking the next batch I might use peanut flour in place of some of the almond flour, kinda make them a no bake blondie (maybe use peanut butter instead of almond butter too?) for a little variety. I love, love, LOVE peanut butter and chocolate! Though almond butter and chocolate is really amazing as well.
★★★★★
Steff says
This is so amazing — like all your other recipes! Do you have any tips for someone who doesn’t have a microwave?
realbalanced says
Thank you, Steff! If you are referring to the microwave needed to soften the almond butter (step #2 of the instructions), I would suggest softening the almond butter on the stovetop using the double-boiler method.
Karen OMalley says
hi! can you substitute another sweetener in this recipe? i have an organic stevia….
realbalanced says
Yes, stevia will work here! Just be aware that you’ll need a lot less stevia than monk fruit sweetener. Be sure to check the conversion chart for the brand of stevia you use to determine the correct amount.
Dustin says
I had these today and they were the bomb. Fat bomb that is!
realbalanced says
Hah! Thanks, dust! Glad you enjoyed!!