Fat bombs are my latest obsession! I have scoured the internet for all things fat-bomb related and have looked at countless recipes!
Then, I buckled-down and created my own recipes! And I am SO proud to share my very first recipe with you!
These Chocolate Macadamia Fat Bombs are loaded with healthy, nourishing fats. I use raw macadamia nuts as the base and blend them up into a creamy macadamia nut butter. Then I add Organic REFINED Coconut oil as my second healthy fat. I recommend using Refined Coconut Oil as it doesn’t have the ‘coconuty’ taste that regular coconut oil has. You can use whatever coconut oil you choose, but we personally like this recipe to not have a strong coconut flavor.
Next I add Raw Cacao Powder as it’s not only much more nutrient dense but won’t keep you up at night like processed/cooked cocoa powder does. Raw Cacao powder is adaptogenic rather than being loaded with caffeine.
Lastly, I add Stevia as the sweetener. However, feel free to use Lakanto Monk Fruit instead if you don’t like the taste of Stevia. (Side note: I used to hate the taste of Stevia and thought it was just gross. But, after giving it a try again about a year ago, it actually grew on me after using it for a few weeks. Now, I love it. )
What I love most about these fat bombs is they are 100 percent dairy free! Most fat bomb recipes out there are loaded with tons of dairy. But since we all have dairy sensitivities I figured out a way to make a recipe that’s both dairy free recipe AND delicious.
Hope you enjoy these fat bombs as much as we do! They are my son’s favorite breakfast!
| Prep Time | 5 Minutes |
| Cook Time | - - |
| Passive Time | 1 Hour |
| Servings |
Servings
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- 1 cup Organic Refined Coconut Oil
- 2 cups Raw Macadamia Nuts
- 3 Tablespoons Organic Raw Cacao Powder
- 3 Tablespoons Organic Coconut Flour
- 1 teaspoon Stevia Powder
- 1/2 teaspoon Pink Hymalayan Sea Salt
Ingredients
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- Line a 7 X 10 inch baking dish with parchment paper. OR line a muffin tin with 12 muffin/cupcake wrappers.
- Pour your macadamia nuts into a food processor. Blend nuts until you see it turn into a nut-butter consistency. (This takes about 2-3 minutes)
- Add the rest of the ingredients listed in the above recipe and blend until everything is smooth (no lumps of coconut oil).
- Pour mixture into lined baking dish or pour equally into 12 muffin/cupcake wrappers.
- Place dish/muffin tin into the freezer. Freeze for at least 1 hour and then cut into 12 squares. Place fat bomb squares into a freezer bag or container (I separate the bars by little sheets of cut up parchment paper to prevent sticking). Freeze until ready to eat.
- *TIP: Before eating, take designated fat bombs out of the freezer and let them thaw for about 15 minutes before eating. Enjoy!
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