If you’re interested in getting into making your own coconut oil treats and/or homemade chocolates, I highly recommend investing in a few silicone molds. If you’re new to coconut oil, you should also know that eating too much coconut oil at one sitting can cause intestinal upset. Your cost won't change if you purchase something, but I will receive a small commission.). Fat Bombs were created to satisfy hunger and provide a low carb snack on a ketosis diet. Line a mini muffin pan with parchment liners. I personally purchase this brand through my food co-op. Do not try to leave these at room temperature for more than a few minutes--coconut oil melts at 76 degrees, so they will get quite soft at room temperature. If necessary, you can process for a little longer to make the mixture a little thinner. :)) If you do want your fat bombs to taste coconutty, however, feel free to use virgin coconut oil instead of refined. Candy Molds & Ice Cube Trays – Hearts, Stars & Shells – Silicone Chocolate. Ideally you want to be adding coconut oil that is easily scoopable but still completely solid. Although you may assume that refined oils are automatically bad for you, this is not the case when it comes to coconut oil. Powered by Headway, the drag and drop WordPress theme, http://wholenaturallife.com/chocolate-coconut-fat-bombs/, 2 cups refined coconut oil (see note above), A couple dashes of salt, or more to taste. If you don’t have any molds, you can also just drop spoonfuls of the coconut oil mixture onto a flat surface  (such as a cutting board) lined with parchment paper. Food processor: I prefer to use my food processor when making fat bombs. You want your mixture to be thicker and more solid, so it can be dropped onto your surface in individual dollops and won't just run everywhere. Process until all ingredients are evenly mixed, stopping the food processor once or twice to scrape down the sides. Instructions. You could probably make this in a blender, too, but I haven’t tried it so can’t be sure. Are you looking for an easy way to add more coconut oil to your diet? Either can be used in this recipe. How much is too much seems to vary from person to person, so I recommend eating no more than one or two of these at a time at first. While fat bombs are chilling, melt chocolate chips in a microwave-safe bowl in the microwave, about 1 minute. Pour into ice cub trays or silicone molds and freeze.Once frozen, pop the coconut oil fat bombs … I've been able to just directly add it to my food processor, but I've been making this recipe when my coconut oil has been soft but still completely solid. One more note about coconut oil: not all refined coconut oils are the same. Carefully transfer molds or surface to your freezer and freeze until fat bombs are solid, then pop out and store in a lidded container in your freezer. Pour or spoon the batter evenly into each liner, about … Silicone chocolate molds:  I like using silicone molds for coconut oil recipes like this one. If using a surface lined with parchment paper, use a spoon to drop dollops of the mixture onto your surface. I have a small collection of silicone molds, but that set is my current favorite to recommend because they’re an awesome price on Amazon and have worked really well for me. (Note: This post may contain affiliate links. These will keep in your freezer indefinitely. If you are not using molds, pick a flat surface, such as a cutting board, that will fit in your freezer and line it with parchment paper. Click below to watch! The benefits of coconut oil are mostly about the fat, and refined coconut oil has the same fatty acid composition as virgin coconut oil. ? If using silicone molds, lay out your molds on a cutting board, then use a ladle to fill all the molds with the coconut oil mixture. You know I’m all about the simple recipes, and this one is no exception. (So feel free to serve them to your coconut-hating friends and relatives! STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Just combine five ingredients in your food processor, freeze, and enjoy! If you are using silicone molds, you want your coconut oil mixture to be easily pourable. I list cocoa powder in the ingredeints below, but I actually use raw cacao powder myself. If necessary, you can chill it in the fridge for a bit to harden it up. Make sure you buy a high-quality coconut oil that doesn’t use chemicals during the extraction process. Give these chocolate coconut fat bombs a try. Taste the mixture to be sure that the flavor is to your liking. I mostly used this set of molds. While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the chocolate flavor. Process all the ingredients together in a food processor until the mixture is smooth and creamy. I share tons of great real food videos! Repeat process until all fat bombs have been frozen. If desired, you can add more honey or … Taste the mixture to be sure that the flavor is to your liking. If you pick this route, I recommend keeping your mixture on the more solid side. Return to the freezer until chocolate … If you want more ways to get more coconut oil into your diet, you should check out my other coconut oil-rich recipes, like peanut butter coconut fat bombs, coconut berry fat bombs, lemon coconut fat bombs, coconut oil mint chocolate, coconut mint fat bombs, and coconut oil fudge. I use this food processor. If it's too thick/solid, it's harder to evenly fill the molds. If you don’t want to use honey, you can substitute your favorite sweetener (including sugar-free sweeteners such as stevia) to taste. Save my name, email, and website in this browser for the next time I comment. If it's very cold in your home, you may need to partially melt your coconut oil before proceeding. If your coconut oil is completely melted, I recommend chilling it in your fridge for a bit to let it harden a little. They are great for anyone looking to pop a hundred or so calories of low carb energy! Drizzle melted chocolate over fat bombs. I made a video to show you just how easy this recipe is. And if you’re into recipe videos like that one, be sure to come follow me on my Facebook page. Please note, I only ever endorse products that are in alignment with Whole Natural Life’s ideals and I believe would be of value to my readers. Honey is my natural sweetener of choice, so I always use it in my fat bomb recipes. If desired, you can add more honey or salt as necessary. Please also note that Whole Natural Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Add coconut oil, cocoa powder, honey, vanilla extract, and salt to your food processor. So, although these are chocolate coconut fat bombs, they do not taste like coconut. You can also store them in the fridge, if you prefer. Yes you can eat just one or two of these tasty, satisfying little snacks. I like that it can effectively mix all the ingredients even if you put in coconut oil that’s on the harder, more solid side. If necessary, you can put your food processor in the fridge for a few minutes to harden up your mixture. I use refined coconut oil in this recipe. They taste like chocolate candies, but they’re actually good for you! If you want, you can then experiment to determine your own tolerance level. Keep Chocolate Coconut Fat Bombs in your fridge or freezer for a quick, high energy pick me up! Assess the hardness of your coconut oil.