Fudge Fat Bombs

Photo & recipe courtesy www.realbalanced.com



  • 1 cup almond butter or, for nut-free, No-Sugar-Added SunButter Sunflower Butter
  • 1 cup coconut oil, at room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup coconut flour
  • 1/4 tsp powdered stevia OR 1-2 tbsp monk fruit sweetener, depending on sweetness preference
  • 1/16 tsp pink Himalayan salt


  1. Over medium heat in a small pot, melt and combine almond butter and coconut oil. To the same pot, add dried ingredients and stir until well combined.
  2. Allow mixture to cool slightly and taste test to determine if additional sweetener is needed. Add more as necessary.
  3. Pour mixture into bowl and transfer to freezer to solidify, approximately 60-90 minutes, OR pour into silicone mold (if you choose to use a silicone mold, skip steps #4 and #5 and just allow the fat bombs to solidify in freezer, about 2-3 hours).
  4. Once solidified, remove bowl from freezer and form into balls. Tip: regularly wash hands under cold water and wipe with dry paper towel to avoid coconut oil melting in hands. Place formed balls on a flat tray or plate and return to freezer for 15-20 minutes.
  5. Store fat bombs in airtight container in the freezer. When you want one, pop one out, allow to thaw for a few minutes, and eat up!

Tips: Stevia brands vary a bit in intensity, so it may be best to start with a smaller amount than the recipe calls for and add if necessary.

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