Recipe: Fat Bombs

Fat Bombs, what the heck are they and what are they even good for? The definition is right there in the name, Fat Bombs are dense little mouthful of good-for-you fat. Carbs often get all the cred for being the body’s preferred energy source, but did you know that all macros (fat and protein, too!) are energy-driving nutrients? Consider Fat Bombs the punk-rock loving cousin of the ever popular Energy Ball, where sugary sweet carbs are swapped for a slow-burning blend of high fat ingredients like oils and seeds.

Whether you practice paleo, consider yourself keto, or dabble all over the nutrition spectrum (me!), Fat Bombs can be added into any diet as a craving-buster and slow-drip source of energy. I personally reach for my Fat Bomb as a post-dinner nibble. Two to three bites of rich flavor that cater to my love of dessert, Fat Bombs fuel me through a night of restful sleep right into my fasted morning WOD.

These Fat Bombs are:

  • Super simple!
  • Raw
  • Rich
  • Low carb
  • Bite-sized

Since fat bombs are a coconut oil base, they are best stored in the freezer and will soften as they warm up. The thickness of your mixture will determine the yield of fat bombs, and thicker nut butters may require additional coconut oil. I recommend using mini muffin molds (or even ice cube trays!) to keep serving sizes proportionate – Fat Bombs are not intended to make up an entire meal’s worth of caloric and macronutrient content, but serve as an add-on to a robust, nutrient rich diet.

Dark Chocolate Almond Butter Cup
Yields about 12 mini bombs

  • 3 tbsp coconut oil, melted
  • 2 tbsp cacao powder (or cocoa powder)
  • 1/4 cup dark chocolate chips (I love Enjoy Life)
  • 1/4 cup almond butter (the more oily, the better)
  • 1/2 tbsp almond flour
  • Optional: 2-3 drops liquid stevia or monk fruit extract for sweetness

Combine melted coconut oil, cacao powder, and dark chocolate chips in a bowl. Mix thoroughly to combine. In a separate bowl, combine almond butter and almond flour and mix until integrated. Carefully spoon 1/2 of the chocolate coconut oil mixture into a silicon mini muffin tray so that it is even distributed across 12 molds. This will be the bottom layer of your bomb. Pop the mold into the freezer for about 10 minutes. Once set, add a small scoop (about a dime size) of almond butter mixture to the center of each base. This will be the delicious filling you’ll be so happy to bite into πŸ˜‰ Spoon the remaining chocolate coconut oil mixture over the almond butter, it will fill the space and cover your filling. Pop the mold into the freezer for another 15-20 minutes. Once set, pop the bombs out of the mold and store in a freezer safe container. When you’re ready to eat, take bite frozen or let the bomb soften for just a few moments.

Avocado Cacao
Yields about 12 mini bombs

  • 2 tbsp coconut oil, melted
  • 1 teeny-tiny avocado (or 1/2 large avocado)
  • 3 tbsp cacao powder
  • cacao nibs for garnish
  • Optional: 2-3 drops liquid stevia or monk fruit extract

Thoroughly mash avocado in a bowl until smooth. Combine with coconut oil and cacao powder and mix until combined. Carefully spoon mixture into mini silicon muffin mold and sprinkle with cacao nibs. Pop mold into the freezer and allow to set for 15-20 minutes.Β Once set, pop the bombs out of the mold and store in a freezer safe container. When you’re ready to eat, take a bite frozen or let the bomb soften for just a few moments before digging in!

Cinnamon Cashew
Yields about 10 mini bombs

  • 2 heaping tbsp coconut oil, melted
  • 1/3 cup cashew butter
  • 1/4 tsp vanilla extract
  • 1/2 tsp cinnamon + extra for garnish

Combine all ingredients in a bowl and mix until combined. Carefully spoon mixture into mini silicon muffin mold and sprinkle with more cinnamon. Pop mold into the freezer and allow to set for 15-20 minutes.Β Once set, pop the bombs out of the mold and store in a freezer safe container. When you’re ready to eat, take a bite frozen or let the bomb soften for just a few moments before digging in!

Salted Lemon Tahini
Yields 8-10 mini bombs

  • 2 heaping tbsp coconut oil, melted
  • 1/3 cup tahini (Soom is my fave!)
  • 1/4 tsp sea salt
  • 1/2 lemon, juiced
  • 1/4 tsp vanilla extract
  • 2-3 drops liquid stevia or monk fruit extract
  • lemon zest
  • sesame seed for garnish

Combine all ingredients for the batter into a bowl and mix thoroughly to combine. Carefully spoon mixture into mini muffin mold and top with lemon zest and sesame seeds.Β Pop mold into the freezer and allow to set for 15-20 minutes.Β Once set, pop the bombs out of the mold and store in a freezer safe container. When you’re ready to eat, take a bite frozen or let the bomb soften for just a few moments before digging in!

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