I’ve been obsessed with making fat bombs. Mainly because I love spending time recipe creating, but also because I want to be able to enjoy something sweet every now and again without a boat load of sugar.
Enter these fat bombs.
They are high fat and sugar free. Now of course, you can always add in more sweetness if you like as cacao can be slightly bitter, but I much prefer them without the sweetness and the extra guilt.
Not to mention the insane cravings that start to follow once you consume too much sugar. Ever notice that? You go sugar free or low carb for a while and then – BAM – one bite of a sweet cake or cookie or piece of bread and your cravings come back full force?
It’s normal. Sugar triggers pleasure receptors in your brain, which cause you to want more and more and more.
This is why I like to keep my sugar intake very low and my fat intake high. It keeps my sugar cravings at bay, it helps to balance my blood sugar, it keeps my brain fuelled and it provides me with lots of energy. Plus, fat is incredibly important for hormonal health.
Fats are structural components of some of the most important substances in the body, including prostaglandins, which are hormone-like substances that regulate many of the body’s functions.
You need fats because they regulate the production of sex hormones, which can often be the reason why some teenage girls and women in general can experience amenorrhea (no period).
So if you’ve been hesitant about including fats in your diet, don’t be. Just be sure to choose the right kinds, such as: coconut oil, ghee, grass fed butter, animal fats (ideally from organic, grass fed, pasture raised animals), olive oil, avocado oil and avocado.
I hope you enjoy these yummy fat bombs as much as we do. We keep a bunch in the freezer all the time for a quick grab and go snack or treat. I originally made these for my trip out to Banff. I wanted to have something healthy and high fat to fuel me while on the plane.
Originally, I made these without the almond butter and they were great, though a little more on the bitter side. As a note – the almond butter does mean they will melt quicker, so just an FYI if you do plan on traveling with them.
I also used my new silicon molds which I’m obsessed with. They are amazing for baking as nothing sticks to them, plus they are reusable.
You can click here to get them on amazon. I also got the mini silicon baking molds. These were great for my Chocolate Cherry Fat Bombs.
I highly recommend them for all your baking necessities 🙂 Enjoy and happy baking!
- 3 tbsp raw cacao powder
- 3/4 cup cacao butter, cut into small chunks
- 2 tbsp coconut oil or ghee (I like the vanilla ghee from Lee's Ghee)
- 3 heaping tbsp almond butter (crunchy or smooth)
- 1/4 tsp vanilla extract
- Pinch of sea salt
- 2 tbsp lakanto or swerve, optional (you can add more or less depending on the amount of sweetness you prefer. Liquid stevia would work well too).
- 1/2 cup coconut chips, roughly chopped or broken into small pieces (chopped nuts would work well too)
- Line a large muffin pan with silicon liners.
- Over a double boiler, melt cacao butter and coconut oil or ghee together.
- As they start to melt, add in almond butter and cacao, gently stirring everything together.
- Add in vanilla extract, sea salt and sweetener of choice.
- Once melted, remove from heat and stir in coconut chips.
- Pour into silicon muffin molds. I filled mine just over 1/4 of the way. I didn't want them to thick.
- Place in the freezer for 1 hour to set. Then remove from freezer when ready to eat. If using the silicon molds, they pop right out of them with ease!
