These vegan fat bombs are perfect when you’re in the mood for a low-carb or keto-friendly chocolate treat. They’re sweet and delicious with a rich, creamy texture. Give them a try if you’re looking for keto recipes, like these lemon fat bombs, which are another yummy option.
Ingredients and Substitutions
Cocoa butter adds richness and gives these treats a firm texture at room temperature once they’ve set, which makes them perfect for an on-the-go snack. If cocoa butter is too expensive or hard to find, sugar-free dark chocolate can be used instead. In that case, omit the cocoa powder and consider reducing the sweetener to taste, or omitting it altogether, depending on whether the chocolate is unsweetened or sweetened with a sugar-free alternative.
Almond butter gives these fat bombs a satisfying melt-in-your-mouth texture. You can substitute any other nut butter or seed butter you prefer. Just be sure to use a creamy variety with no added sugar.
I like to sweeten these treats with pure liquid monk fruit sweetener. You can substitute any other sugar-free liquid sweetener you prefer. You can adjust the amount of sweetener to taste if you’re using a substitute.
Cocoa powder gives these treats their delicious chocolate flavor. You can use raw cacao powder if you prefer.
How to Make Vegan Fat Bombs
Start by adding the food-grade cocoa butter to a pot on the stove set to low heat. Cook, stirring constantly until melted, then immediately remove the pot from the heat.
Next you’ll add the cocoa powder, salt, and pure liquid monk fruit sweetener to the pot, then whisk well. Add the creamy almond butter to the pot, then whisk until incorporated.
Divide the mixture evenly into 12 portions in a muffin pan lined with paper baking cups. For easier pouring, first transfer the mixture to a pitcher or container with a spout.
Refrigerate the muffin pan for at least 1 hour before serving.
Vegan Fat Bombs Recipe
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 1 1/2 cups food-grade cocoa butter (approximately 190g. Or substitute sugar-free dark chocolate—see the notes below for details)
- 1/2 cup cocoa powder
- 3/4 cup creamy almond butter (or substitute any nut butter or seed butter you prefer)
- 1/4 teaspoon salt
- 1 teaspoon pure liquid monk fruit sweetener (or substitute any sugar-free liquid sweetener you prefer, to taste)
Instructions
- Add 1 1/2 cups food-grade cocoa butter to a pot on the stove set to low heat.
- Cook, stirring constantly until melted, then immediately remove the pot from the heat.
- Add 1/2 cup cocoa powder, 1/4 teaspoon salt, and 1 teaspoon pure liquid monk fruit sweetener to the pot, then whisk well.
- Add 3/4 cup creamy almond butter to the pot, then whisk until incorporated.
- Divide the mixture evenly into 12 portions in a muffin pan lined with paper baking cups. For easier pouring, first transfer the mixture to a pitcher or container with a spout.
- Refrigerate the muffin pan for at least 1 hour before serving.
Notes
-
Be sure to use cocoa butter that’s labeled food-grade, not cosmetic or for external use only.
- If cocoa butter is too expensive or hard to find, sugar-free dark chocolate can be used instead. In that case, omit the cocoa powder and consider reducing the sweetener to taste, or omitting it altogether, depending on whether the chocolate is unsweetened or sweetened with a sugar-free alternative.
-
Store in an airtight container in the fridge for up to two weeks or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
