“Fall Back” Fat Bombs

“Fall Back” Fat Bombs

Note: makes approximately 10 -12 fat bombs, depending on size

Make these at the exact fall date change if you enjoy puns, or you can fall back on this healthy, easy, keto-friendly snack and dessert any time.

Basic ingredients: 

  • 8 oz block of Cream cheese, (preferably organic and grass-fed, bonus points for cultured) softened to room temperature
  • 1/2 cup Almond, walnut, cashew, macadamia, or other nut butter of choice (no sugar added)
  • 2 pinches Powdered stevia or to taste (or a dash of liquid stevia, monk fruit, or monk fruit extract)
  • 1/4 cup + 1 tbsp. Coconut oil, separated
  • 1 tsp. Sea salt

Chocolate drizzle: 

  • 1/2 cup Dark chocolate chips (sugarless, lightly sweetened with a healthy sweetener)
  • 2 squares Unsweetened baker’s chocolate, preferably organic
  • 1/4 tsp. Sea salt (optional, to taste)

Garnish (optional): Approximately 1/3 cup toasted coconut flakes

Directions: 

  1. Combine cream cheese, nut butter, 1/4 cup coconut oil, and salt. Mix with hand mixer or mash and stir thoroughly with a fork.
  2. Place cream cheese mixture in freezer until firm enough to handle (10-15 minutes).
  3. Meanwhile, combine chocolate chips, baker’s chocolate, and 1 tbsp coconut oil in a small pot over low heat and melt together. Stir well to combine.
  4. Form cream cheese mixture into 1 inch balls or flatten into small patties. Drizzle or swirl chocolate over them. Place in fridge or freezer until set. Store in refrigerator (or freezer if storing them longer term). 


Leave a Comment