I don’t know if this recipe is called freezer fudge, or “fat bombs” but I DO know that it’s really effing delicious.
I kept hearing about these “fat bombs” that all the keto’s were raving about, so I had to see for myself what all the hype was. And let me tell you, the hype is real. So, so real.
Fat gets a bit of a bad rap these days, but it’s really unwarranted.
It’s important to understand that there are good fats, and bad fats. Ones we want to eat plenty of the reap their health benefits, and ones we want to avoid like the plague.
Really simply, here’s what you need to stay away from:
- canola oil
- soybean oil
- vegetable oil
- sunflower/safflower oils (in a perfect world but if they’re organic it’s a bit better)
- Vegan “butter” substitutes
These oils are typically some of the most genetically modified, highly pesticide-sprayed oils out there. When things are genetically modified, it basically means they have been changed into something that our body doesn’t really recognize. This makes it harder for us to digest and assimilate it into our body.
These oils are often highly processed, refined, bleached and deodorized by the time they reach store shelves so they really lack any nutritional value by the time they get to us.
As for Vegan butter, I am not a fan.
You won’t find this in any of my recipes. I work really hard to create recipes that use coconut oil instead. Vegan butter substitutes are filled with hydrogenated oils and trans fats. These are formed when scientists in a lab somewhere take polyunsaturated oils and create something that is solid at room temp.
Our bodies have NO idea how to recognize the chemical structure that is formed when these fats are hydrogenated.
It’s the overconsumption of THESE fats is what can eventually lead to things like high cholesterol, heart disease, and cancer.
So what are some fats you should reach for instead?
- coconut oil
- avocado oil
- sesame oil
- hemp oil
- flax oil
- olive oil
These oils are filled with body-nourishing fats like omega 3’s and 6’s. They have antimicrobial and antibacterial properties.
Saturated fats, like coconut oil, are a great source of fuel for our body.
Monounsaturated fats like olive oil, almonds and avocado oil help to reduce your risk of heart disease, arthritis, and cancer
Polyunsaturated fats like hemp, and flax help to reduce inflammation, build cell membranes, improve brain health, reduce heart disease and more!
Now that I’m done my little rant about fat, let’s get on to why you’re REALLY here – these delicious looking fat bombs.
Ok so – these delicious little cups of joy can be made really easily (like 5 minutes) and customized with your nut butter of choice. My top two are almond and peanut butter!
So to make them you just combine the coconut oil and nut butter of choice in a pot over medium heat until they blend together nicely. Add in a pinch or two of himalayan salt, <1 tbsp maple syrup (or sweetener of choice. Then some cocoa, stir it up, and that’s IT!
These fat bombs are such a delicious treat, AND they’re actually good for you! They are such a great alternative to a sugar-filled chocolate bar or candy for a mid-day snack that fuels you up.
The exact recipe is below, try it out and let me know what you think in the comments!
| Cook Time | 5 Minutes |
| Servings |
Fat Bombs
|
- 1/2 cup coconut oil
- 1/2 cup peanut butter almond/peanut butter are my faves
- <1 tbsp maple syrup Or any sweetener of choice. For a truly keto recipe use stevia
- 2 tbsp cocoa/cacao
- 1-2 pinch himalayan salt
Ingredients
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- Put the coconut oil and nut butter in a small pot over medium heat. Allow them to melt together, stirring occasionally.
- Add in the cocoa, salt and sweetener and stir.
- Pour the mixture into a mini cupcake pan. It's easiest to line the pan with mini cupcake liners, but if you don't have them it's ok. You could also use a large cupcake pan and make the fat bombs a little bigger as well.
- Place in the freezer for about 20 minutes, or until the mixture is solid in the pan. Remove and eat! They will melt quickly so you'll want to eat them fast.
*you will want to keep these in the freezer or the fridge. Keeping them in the fridge will have them keep a little bit softer, and have more of a fudgey consistency.
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