Fudge Fat Bombs
These Keto Fudge Fat Bombs are low-carb, paleo-compliant, nut-free, gluten-free, grain-free, dairy-free, vegetarian, and vegan. Enjoy one (or a couple!) for a delicious midday snack or after-dinner dessert.
Ingredients
- 1 cup 256g No-Sugar-Added Sunbutter
- 1 cup 240mL coconut oil, room temperature
- ½ cup 40g unsweetened cocoa powder
- ⅓ cup 43g coconut flour
- 1 tbsp 12g powdered monk fruit sweetener (or more, likely up to 3 tbsp (36g), depending on taste preferences)
- 1/16 tsp salt
Optional:
- Sprinkle of flakey sea salt
Instructions
- To a small saucepan over medium heat, add SunButter and coconut oil. Allow ingredients to soften and melt, stirring regularly to combine. Once melted, add remaining ingredients and stir until well-combined before removing pan from heat.
- Allow mixture to cool slightly before taste testing to determine if additional sweetener is needed. Add 1-2 additional tbsps monk fruit sweetener as desired, depending on your taste preferences.
- Place silicone mold atop a cutting board or baking sheet (one that will fit in your freezer and be able to sit flat). Pour chocolate mixture into measuring cup (or any glassware that allows you to easily pour) before pouring mixture into silicone mold cavities and then transferring silicone mold with cutting board/baking sheet beneath it to the freezer to chill until solidified, about 1-2 hours, before removing fat bombs from silicone mold cavities. Optionally, you can sprinkle flakey sea salt atop fat bombs for added depth of flavor.
Notes
How To Make This Recipe Coconut-Free: Coconuts are not tree nuts. If you are allergic to tree nuts but are unsure if you are also allergic to coconut, talk to your doctor as I am not a medical professional. I just follow the recommendations of my allergist and what the AAAAI says. If you do have a coconut allergy or are unsure if you have one, follow the ingredient substitution instructions listed above for coconut oil and coconut flour to make this recipe coconut-free.
Where You Can Find Silicone Molds: I personally used this silicone mold with round cavities (these came in a set of 2) and this silicone mold with rectangular cavities (I purchased 2 of these), both of which I bought from Amazon.
Net Carbs: There are 0.9 grams of net carbs per serving. 1 fat bomb is equivalent to 1 serving. Net carbs are calculated by taking the total carb content, subtracting fiber, and subtracting sugar alcohols.
Refrigerator Storage: Store fat bombs in the refrigerator in an airtight container for up to 1 week. Depending on the temperature of your refrigerator, the fat bombs may get too soft. If that happens, I would suggest storing them in your freezer based on the recommendations listed below.
Freezer Storage: Store fat bombs in the freezer in an airtight container for up to 3 months. I would suggest laying them in layers and separating the layers with sheets of parchment paper to avoid them all sticking together. When you’re ready to eat them, pull out the amount you want and let them sit at room temperature for a few minutes to slightly thaw before eating.