Go Back
–+ servings
No-Bake Chocolate Coconut Fat Bombs – vegetarian recipe
Stav Kogan

No-Bake Chocolate Coconut Fat Bombs

Ridiculously easy to whip up, these No-Bake Chocolate Coconut Fat Bombs are packed with rich chocolate and tropical coconut flavor. Perfect for a quick keto-friendly dessert or a powerful afternoon pick-me-up.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 serving
Calories: 138
Ingredients Method Nutrition

Ingredients
  

  • Chocolate Coconut Filling
  • 1 Tbsp (7 g / 0.25 oz) cacao powder
  • 2 Tbsp (20 g / 0.71 oz) chocolate protein powder
  • 4 Tbsp (60 ml) full-fat coconut milk
  • 2 Tbsp (15 g / 0.53 oz) coconut flour
  • 2 Tbsp (15 g / 0.53 oz) shredded coconut, unsweetened
  • 1 Tbsp (10 g / 0.35 oz) cacao nibs
  • Coconut Butter Topping
  • 1 tsp (5 ml) coconut oil, softened
  • 2/3 cup (150 g / 5.3 oz) coconut butter, softened
  • 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.

Method
 

  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.
  6. In a separate small bowl, stir the softened coconut oil and coconut butter together until you have a smooth, creamy, and pourable coating.
  7. Remove the chilled molds from the refrigerator and pour the coconut butter coating over each chocolate bite.
  8. Return the molds to the refrigerator for about 1 hour, or until the coating is completely firm to the touch.
  9. Enjoy straight from the fridge!
  10. Add a pinch of sea salt to the topping before it sets to enhance the rich chocolate and coconut flavors.

Nutrition

Calories: 138kcalCarbohydrates: 2.55gProtein: 1gFat: 14.47g

Tried this recipe?

Let us know how it was!