Fudgy raw cacao fat bombs topped with cacao nibs
If you’ve been on the look out for a sweet, low-carb, keto style, vegan, guilt-free treat which hits the spot for a chocolate craving (or necessity!), fuels your body with healthy fats and helps to keep your blood sugars on an even keel . . . this is it!
I use my homemade activated almond butter to make these fat bombs, but I have also used ABC (almond, brazil nut & cashew) nut butter when I’m all out. While you could use coconut oil in this recipe, I prefer to use raw cacao butter which I believe is key to achieve the familiar texture and mouthfeel of chocolate that I’m looking for. The addition of coconut cream makes this treat lovely and fudgy straight from the fridge!
‘Fat bombs’ have become very popular in recent years as we become more mindful of the benefits of reducing our carbohydrate intake and of eating a diet rich in healthy fats, which helps our body to make the shift away from relying solely on glucose as a primary source of energy and to be able to switch to using fat for fuel. In fact, many are looking to a ‘ketogenic’ way of eating to shed excess weight, reduce inflammation and help to ward off chronic disease. While a strict ketogenic diet is not for everyone, the benefits to your health of cutting back on (or avoiding altogether) sugar and grains (especially gluten-containing grains) and increasing the amount of healthy real food fats that you consume such as ghee, butter, coconut oil, raw cacao butter, avocado, olives and olive oil and animal fat, cannot be ignored.
Owing to their high fat, low-carb formula, fat bombs such as these are low glycemic and very satiating. From a hormone-balancing perspective, this means that they serve our Queen hormone insulin (as I like to call her), very well. In fact, she will remain sitting quite comfortably on her throne as there will be no glucose spikes in our bloodstream that she needs to tend to. Insulin is a foundational hormone, alongside cortisol, when it comes to hormone balance in the body, so by serving her, we help to create harmony with our key hormones, including our sex hormones.
When you are taking steps to cut out sugary snacks, fat bombs can be a very powerful alternative which will help to provide freedom from cravings and balance your energy over the day. You’ll find recipe inspo all over the web for fat bombs, but I hope you will give these a go . . .
I like to flavour my raw cacao fat bombs with peppermint essential oil, but orange essential oil also works well, or simply omit for a plain chocolate. Variation ideas include adding dessicated coconut for ‘coconut rough’, mixing through toasted hazelnuts, or adding dried or dehydrated fruit . . . but of course this will increase the carbohydrate content if you are using these on a ketogenic or low-carb plan. If you are counting carbs . . . the net carbohydrate content for the basic entire recipe (no sprinkles, honey or add-ins and using raw cacao butter) is 19.6g. I usually make 12-14 individual serves, so that’s about 1.5g net carbs per serve.
what you’ll need:
140g almond or ABC nut butter
80g raw cacao butter (or you could use coconut oil)
20-25g raw cacao powder (or more for darker cacao)
1 tsp vanilla bean paste (or vanilla powder), optional
3-4 liquid stevia drops
+ 20g raw honey (for my Easter choccies)
50g coconut cream (creamy top part of a settled can)
10-12 drops 100% pure peppermint essential oil*
* I use 100% pure and edible Young Living essential oils
how to make it:
Chop and melt cacao butter using a double boiler method in a medium sized bowl, then add remaining ingredients and combine carefully using a large whisk. Add optional variation ideas (discussed above). Taste and adjust sweetness to desired level. Pour mixture into your choice of silicon moulds. Set in the freezer for 20-30 minutes then remove the cacao fat bombs from moulds and store in the fridge in an airtight container. Enjoy in moderation of course!
Thermomix method:
Add raw cacao butter buttons or pieces to TM bowl and finely chop speed 8 for 3 seconds.
Add remaining ingredients except coconut cream and peppermint essential oil and combine for 1 min 30 seconds at 60C on speed 2.
Add coconut cream and essential oil and combine on speed 3 for 5-10 seconds. Add optional variation ideas (discussed above). Taste and adjust sweetness to desired level. Pour mixture into your choice of silicon moulds. Set in the freezer for 20-30 minutes then remove from moulds and store in the fridge in an airtight container. Enjoy in moderation of course!
Hi I’m Paula!
I’m a Functional Nutritionist, Health Coach, Certified GAPS (Gut Health) Practitioner & Founder of The Nourish My Hormones Solution online program. I’m also a mum of two teenage girls and a real food foodie!
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