These no-bake chocolate coconut fat bombs layer a cacao-rich, chewy filling under a smooth coconut butter topping, all in one tidy bite. Cacao powder, chocolate protein powder and cacao nibs give the base deep flavor, while shredded coconut keeps every mouthful interesting. Chill the molds, pour the white crown, and ten fat bombs are waiting in the fridge.
Craving a decadent chocolate treat that won’t derail your health goals? Look no further! These No-Bake Chocolate Coconut Fat Bombs are your new best friend. They’re ridiculously easy to whip up, packed with rich chocolate and tropical coconut flavor, and deliver a satisfyingly creamy texture that melts in your mouth. Perfect for a quick keto-friendly dessert or a powerful afternoon pick-me-up, this recipe is pure, guilt-free bliss in every bite.
Ingredients
• Chocolate Coconut Filling
• 1 Tbsp / 7g (0.25 oz) cacao powder
• 2 Tbsp / 20g (0.71 oz) chocolate protein powder
• 4 Tbsp / 60ml full-fat coconut milk
• 2 Tbsp / 15g (0.53 oz) coconut flour
• 2 Tbsp / 15g (0.53 oz) shredded coconut, unsweetened
• 1 Tbsp / 10g (0.35 oz) cacao nibs
• Coconut Butter Topping
• 1 tsp / 5ml coconut oil, softened
• 2/3 cup / 150g (5.3 oz) coconut butter, softened
Instructions
1. In a medium bowl, combine the cacao powder, chocolate protein powder, coconut milk, coconut flour, shredded coconut, and cacao nibs.
2. Whisk vigorously for 2–3 minutes until the mixture is thick, smooth, and fully combined.
3. Spoon the chocolate mixture evenly into small silicone molds.
4. Place the molds in the refrigerator to chill and set for at least 30 minutes.
5. While the bites are chilling, prepare the topping. In a separate small bowl, stir the softened coconut oil and coconut butter together until you have a smooth, creamy, and pourable coating.
6. Remove the chilled molds from the refrigerator and pour the coconut butter coating over each chocolate bite.
7. Return the molds to the refrigerator for about 1 hour, or until the coating is completely firm to the touch. Enjoy straight from the fridge!
Nutritional Information
• Nutrition Facts
• Per Serving (1 of 10)
• Calories: 138
• Total Fat: 14.47g
• Total Carbohydrates: 2.55g (0.09 oz)
• Dietary Fiber: 1g
• Protein: 1g
• Net Carbs: 0.71g (0.03 oz)
Pro Tips
• For the smoothest filling, use a hand mixer on low speed to eliminate any clumps from the protein or coconut flour.
• Silicone molds work best for easy removal. If you don’t have any, a mini muffin tin lined with paper cups is a great alternative.
• Gently warm your coconut butter and oil in a bowl set over warm water (or in 15-second bursts in the microwave) to prevent it from separating or getting too hot.
• Add a pinch of sea salt to the topping before it sets to enhance the rich chocolate and coconut flavors.
FAQ
Q: What makes these fat bombs keto-friendly
A: These No-Bake Chocolate Coconut Fat Bombs are perfect for a keto diet because they are high in healthy fats from coconut products and very low in net carbohydrates, with less than 1 gram (0.04 oz) per serving. They use keto-approved ingredients like coconut flour and avoid sugar.
Q: How should I store these chocolate coconut fat bombs
A: For the best texture, store these fat bombs in an airtight container in the refrigerator for up to one week. They are made with coconut oil and butter, which will soften at room temperature, so keeping them chilled is essential.
Q: Can I make this recipe without protein powder
A: Yes, you can omit the protein powder. To achieve a similar thick consistency for the filling, you may need to add a little extra coconut flour or cacao powder. Adjust until the mixture is smooth and holds its shape.
Q: What can I use instead of silicone molds
A: If you don’t have silicone molds, a mini muffin tin lined with paper or silicone cups works perfectly. You can also press the mixture into a small parchment-lined pan, chill, add the topping, and then slice into individual squares after it has fully set.
Pro Tips
- Use a hand mixer on low speed when combining the filling to work out any clumps of chocolate protein powder or coconut flour.
- Silicone molds give the cleanest release; if you don't have any, a mini muffin tin lined with paper cups works just as well.
- Warm the coconut butter and coconut oil gently over a bowl of warm water or in 15-second microwave bursts so they stay smooth instead of separating or overheating.
- Let the chocolate filling chill and set in the molds for at least 30 minutes before pouring on the coconut butter topping, then refrigerate about 1 hour until the coating is completely firm.
- Add a pinch of sea salt to the coconut butter topping before it sets to sharpen the chocolate and coconut flavors.
Frequently Asked Questions
How should I store these chocolate coconut fat bombs?
Keep them in the refrigerator and enjoy them straight from the fridge – the coconut butter topping is softest at room temperature, so the cold keeps each bite neat and firm.
Can I make these without silicone molds?
Yes – a mini muffin tin lined with paper cups is a great alternative. Spoon in the filling, chill, then pour the coconut butter coating over each cup.
Why did my coconut butter topping separate or turn grainy?
It was probably heated too fast. Warm the coconut butter and coconut oil gently over warm water or in short 15-second microwave bursts, stirring until smooth and pourable.
Are these fat bombs really low-carb?
Very – each of the 10 bites has 138 calories, 14.47g fat, 1g protein and 2.55g carbs, which works out to just 0.71g net carbs after the fiber.
Recipe card below.
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No-Bake Chocolate Coconut Fat Bombs
Ingredients
Method
- In a medium bowl, combine the cacao powder, chocolate protein powder, coconut milk, coconut flour, shredded coconut, and cacao nibs.
- Whisk vigorously for 2–3 minutes until the mixture is thick, smooth, and fully combined.
- Spoon the chocolate mixture evenly into small silicone molds.
- Place the molds in the refrigerator to chill and set for at least 30 minutes.
- While the bites are chilling, prepare the topping.
- In a separate small bowl, stir the softened coconut oil and coconut butter together until you have a smooth, creamy, and pourable coating.
- Remove the chilled molds from the refrigerator and pour the coconut butter coating over each chocolate bite.
- Return the molds to the refrigerator for about 1 hour, or until the coating is completely firm to the touch.
- Enjoy straight from the fridge!
- Add a pinch of sea salt to the topping before it sets to enhance the rich chocolate and coconut flavors.
