Vegan Fat Bombs Recipe

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This vegan fat bombs recipe is easy to make and delicious. These treats are keto-friendly and low-carb.

Prep Time10

Cook Time3

Chilling Time1

Total Time1 13

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 244.1kcal

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)

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.

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.