Fat Bombs #1


Makes about 20 mini muffin tin sized bombs, but you can halve the recipe if desired.  One fat bomb = a serving when you have a sweet craving.


  • ½ cup refined coconut oil
  • ½ cup natural nut butter, almond or peanut
  • 2-3 Tbs cocoa powder
  • 2-4 Tbs natural sweetener, i.e. Natvia or similar
  • 20g chocolate, at least 70% cocoa
  • 1 tsp vanilla extract


Melt coconut oil and peanut butter over a gentle heat, add chocolate and cocoa, then stir in sweetener.

Remove from heat and add the vanilla.

Pour the mixture into a pouring jug or cup with a spout to make it easier to pour into moulds.  It works out to be 1 Tbs mixture per mould.  Refrigerate or freeze until set.  Store in an airtight container in the fridge.

  •  I prefer using refined coconut oil for fat bombs as it doesn’t have the taste or smell of coconut, but you can use unrefined coconut oil.
  • Check your nut butter as some brands have almost twice the amount of carbs per 100g as other brands.  I used Pic’s.
  • For the moulds, either use silicon moulds, or line the mini cups with individual silicon liners or tinfoil patty cases. You can buy the latter two at $2 shops.
  • The amount of sweetener is a guide, taste and sweeten to your preference.


For an alternative, have a look at Fat Bombs #2