Almond and coconut fat bombs recipe

Almond and coconut fat bombs recipe

Coconut, chocolate, and almonds make up this delicious, keto-friendly fat bomb that looks as amazing as it tastes. With virtually no carbs you can afford to indulge in one or more of these fat bombs, guilt-free! And if that wasn’t enough, they’re super easy to make. Perfect for those who, like me, are always on the go!

What I love most about fat bombs is their simplicity – there is no baking involved and they can be made in batches and frozen, ready for whenever you feel like. Convenient, simple snacks like this can help you ‘stay on the wagon’ and stop you from bingeing on unhealthy foods when you get that sudden craving.

This recipe can also be modified to suit your own tastes (why not add some extra chocolate chips?) and would make the ideal treat for kids. They’ll never realize it’s missing sugar or artificial chocolate – promise!

Not everyone is a fan of coconut and it can be an acquired taste. For me, I love the aroma and flavor of it as it takes me back to all things summer and fun – and these fat bombs are certainly like a party in my mouth!

The texture of these fat bombs is a little different to what you’d expect. They’re still chewy and decadent inside, but the chocolate gives it a bit more of a bite and the coconut flakes give it a slight crunch.

Prep time: 15 minutes
Total time: 1 hour and 15 minutes
Serves: 12 fat bombs

Ingredients for this almond and coconut fat bombs recipe

1 cup of unsweetened coconut flakes
1/4 cup of coconut milk
2 tbsps of coconut oil
20 drops of liquid stevia
½ a tsp of almond extract
¼ tsp of xanthan gum

For the chocolate coating:

2oz of unsweetened chocolate
4 tbsp of coconut oil
20 drops of liquid stevia
12 raw almonds

Method for this almond and coconut fat bombs recipe

Place a saucepan over low heat and add the coconut milk
Pour in the coconut oil and coconut flakes and stir
Add your sweetener and almond extract
Continue to stir and leave on low heat for five minutes
Then add the xanthan gum and keep stirring
Prepare an 8×4 baking tray with parchment paper and pour the coconut mixture into it
Press down until it evenly coats the entire tray. It should be about half an inch in thickness
Leave to set in the fridge for an hour before taking it out and cutting it into 12 equal pieces
Garnish with a whole almond, pressed down on the center of each bar. This is totally optional but I find that it looks super-cute and you are getting the additional nutrients from the nuts!
Pop them back into the freezer and make a start on the chocolate coating
To make the chocolate coating, begin by chopping the chocolate up and putting it in a microwave-safe bowl
Then add the coconut oil and stevia and microwave until it’s completely melted
Take your almond fat bombs out of the freezer and dip them into the chocolate coating
They should set straight away so work fast.

Eat and enjoy!

Freeze them in an airtight container, so you have something ready for when the sugar monster strikes

Healthy kisses #sandrabloom

Almond and coconut fat bombs recipe