When you’re craving a rich, satisfying snack but are short on time, these Cinnamon Fat Bombs are your new best friend! This is my absolute go-to recipe when I need a quick hit of healthy fats. They’re incredibly easy to whip up with common pantry staples, and most importantly, they are seriously delicious. Plus, you can easily customize them with your favorite wellness boosters like MCT oil powder or mushroom elixirs to supercharge your snack time!
Ingredients
• MAKES: 8 bombsPREP TIME: 5 minutesCHILL TIME: 15-30 minutes
• ⅓ cup / 85 g smooth unsweetened nut, seed, or coconut butter
• 3 tablespoons melted coconut oil, cacao butter, or ghee
• ¾ teaspoon ground cinnamon
• 2 drops liquid stevia, or 2 teaspoons confectioners’-style erythritol
• Optional Equipment: Silicone mold with eight 1-tablespoon cavities
Instructions
1. Prepare your mold. If using a silicone mold, have it ready. If you don’t have one, line an 8-inch (20-cm) square baking pan with parchment paper, leaving some overhang to lift the bark out later.2. In a medium bowl, combine the nut/seed butter, melted coconut oil, cinnamon, and sweetener. Stir until the mixture is completely smooth and well-combined.3. Pour the mixture evenly into the 8 cavities of your silicone mold or spread it into the prepared baking pan. Transfer to the refrigerator to set for 15 minutes (if using cacao butter) or 30 minutes (if using ghee or coconut oil). If you made a bark, break it into 8 equal pieces before serving.
Nutritional Information
• Per serving, made with almond butter and coconut oil
• Calories: 134
• Total Fat: 12.5 g
• Net Carbs: 0.8 g
• Protein: 2.9 g
• Macros: 84% Fat / 7% Carbs / 9% Protein
Pro Tips
• & Variations
• Store these fat bombs in an airtight container in the fridge for up to 10 days or in the freezer for up to 2 months. They can be enjoyed straight from the freezer!
• Boost your bombs by adding ¼ cup (25 g) of unflavored MCT oil powder, 1 teaspoon of exogenous ketones, or 2 teaspoons of mushroom elixirs like chaga or reishi.
• For an AIP-friendly version, use coconut butter and stevia (no ghee). For nut-free, opt for sunflower seed butter or coconut butter. For vegan, simply avoid using ghee.
• No silicone mold? No problem! Pour the mixture onto a parchment-lined baking sheet to create a delicious ‘fat bomb bark,’ then simply break it into pieces once set.
FAQ
Q: What are cinnamon fat bombs
A: Cinnamon fat bombs are a rich, satisfying, and quick snack made with healthy fats like nut butter and coconut oil, flavored with cinnamon and a sugar-free sweetener. They are designed to be a quick source of healthy fats.
Q: How do I store these fat bombs
A: Store them in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 2 months. They can be enjoyed straight from the freezer.
Q: Can I make this recipe nut-free or vegan
A: Yes, you can. For a nut-free version, use sunflower seed butter or coconut butter. To make it vegan, simply avoid using ghee and opt for coconut oil or cacao butter instead.
Q: What if I don’t have a silicone mold
A: No problem. You can pour the mixture onto a parchment-lined baking pan to create a ‘fat bomb bark’. Once it has set in the refrigerator, you can break it into pieces.
