Coconut Butter & Peanut Butter Fat Bombs Recipe

Author: Lauren Fox

Fat bombs? Really? And yet, somehow, they are part of a keto-friendly diet, a trendy way of eating lately, but it’s not that new. Chocolate Covered Katie’s blog says, “Fat bombs are typically made with ingredients such as nut butters or coconut oil, cocoa powder, cream cheese or avocado, and little to no sugar.” (She also has a yummy fat bomb recipe on her site if interested, too! She actually has TONS of yummy recipes, so go check her out.)

Many people have very different views on how much fat to eat in a day, but whatever dietary choices you make, all can agree that these treats are high in heart-healthy fat, which helps you to feel full and satisfied with just a small amount!

These fat bombs happen to be courtesy of Nutrition Response Testing™ practitioner and founder of Health by Design, Dr. Kristy Harvell. She says, “Eat to lose fat. Fat isn’t the enemy if you’re eating the right sources!” Sounds like a win, right? This recipe is not only delicious, but it’s vegan (if that’s appealing to you) and no-bake, so these fat bombs are super easy to make!

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Ingredients for coconut butter fat bombs

1/2 Bag Lily’s or Enjoy Life Chocolate Chips (or any Organic Chocolate Chips)

1/2 Jar Organic Coconut Butter

2 TBS Organic Coconut Oil

 

Ingredients for peanut butter fat bombs

1/2 Bag Lily’s or Enjoy Life Chocolate Chips (or any Organic Chocolate Chips)

8 TBS Natural Organic Peanut Butter

4 TBS Organic Coconut Butter

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Directions for coconut butter fat bombs:

In double boiler, melt chocolate with coconut oil. Pour into silicone molds* (1/2 way or the amount you would prefer in the molds you are working with). Put in freezer until hardened. Wash double boiler and then liquefy 1/2 of one jar of coconut butter. Pour over the hardened chocolate and return to the freezer. Enjoy!

Directions for peanut butter fat bombs:

In double boiler, melt chocolate with 2 TBS Coconut Oil. Pour into silicone molds* (1/2 way or the amount you would prefer in the molds you are working with). Put in freezer until hardened. Wash double boiler. Then mix peanut butter and remaining 2 TBS of coconut oil in double boiler, stir until melted and incorporated. Pour over hardened chocolate and return to freezer. Enjoy!

*Tip from Chocolate Covered Katie’s blog: If you don’t have a mold, freeze in either an ice cube tray or a small container, then cut up into squares. Store leftovers in the freezer, because coconut oil melts at room temperature.

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ABOUT THE RECIPE AUTHOR

“I love to say, Weird Works!”

Dr. Kristy Harvell graduated in the Phi Chi Omega Honor Society, Cum Laude in December, 2003 with certification in COX Flexion/Distraction technique.

She has studied Pediatrics and Pregnancy care with the International Chiropractic Pediatrics Association, Clinical Applied Nutrition at NYCC, Thermographic and surface EMG diagnostics with the Chiropractic Leadership Alliance, in August of 2007 became certified in Brimhall 6 Steps to Wellness, completed 200 hours of Applied Kinesiology training from 2011-2013 and has hundreds of hours of study in the fields of Functional Medicine and Clinical Nutrition through Metagenics and Standard Process, as well as Advanced Clinical Training with Ulan Nutritional Systems for better results with Nutrition Response Testing™. Please reach out to her at her practice Health By Design in Jacksonville, FL for more info!

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