These Nutty Coconut Fat Bombs are an easy-to-make snack that is filling, full of healthy fats, and absolutely delicious! It’s a no-bake recipe that’s gluten-free, paleo, keto, low carb, and vegan.
First of all…WELCOME to my new site!!! If you’re new here, this isn’t applicable, but if you’re a returning Bakerita fan, you might notice a whole new site design!
I’ve been wanting to get my site redesigned for YEARS now and I finally stopped procrastinating and contacted Heather from Viva La Violet to get my site redone. She did an amazing job translating my jumbled vision into reality and has been a dream to work with.
Some of the most exciting changes are BIGGER photos, a way-easier-to-navigate recipe index, and a whole new homepage! There, you’ll see some featured seasonal recipes, popular recipe categories, and a feed of my new recipes at the bottom.
I hope you love the design as much as I do! But because it is brand new…things may not be working 100% right away. Please let me know if you have trouble with anything on the site so I can get it fixed ASAP!
Alright, now onto the balllllssss. This recipe came about when I was bored one night and just started throwing ingredients into my borrowed food processor. I wasn’t even really planning on posting these V1 Nutty Coconut Fat Bombs, but after I shared on my Instagram stories, tons of you wanted the recipe.
I don’t blame you guys either – nutty, flavorful, easy to make, and loaded with healthy fats, what more could you want in a fat bomb?! Then I realized I hadn’t measured anything the first time around, because I hadn’t been planning on sharing the recipe. *facepalm*
Luckily, I vaguely remembered what I did, so I tested another batch to perfect things. And perfect, they were! Nutty, coconutty, flavored with cinnamon and vanilla, with a hint of crunch from the cacao nibs. Swoooon. Dang, you guys, these are GOOD – so flavorful, filling, and nutritious.
I had been wanting to make a keto-friendly, low-carb, paleo + vegan fat bomb for a while now, because I’ve been getting lots of requests for them (mostly from real-life family and friends). And though these came about unintentionally, these coconut fat bombs totally do the trick.
I don’t count calories or macros or anything like that. But, I figured some of you would be curious, so I did calculate the macros for this recipe. You can find all the nutritional info listed below the recipe.
These coconut fat bombs are, as you might have guessed, made with a whole bunch of healthy fats: nuts (I used walnuts the first time, and a mix of walnuts and pecans the second), coconut, coconut butter (I used my homemade toasted coconut butter), almond butter, and a bunch of seeds. They’re bursting with flavor too, from the cinnamon, vanilla, salt, cacao nibs, and optionally, a little bit of maple syrup.
Skip the maple syrup if you’re keeping these totally Keto or if you’re on Whole30. If you’re doing Keto and want them a little bit sweeter, you could try adding a teeeensy amount of stevia or monkfruit. If you’re on Whole30 and want some sweetness, 1 date would probably do the trick. Even without any sweetener though, these are still super flavorful and delicious.
They come together in a flash in the food processor, and they make a wonderful pre- or post-workout snack…or just an anytime-your-hungry snack. In fact, in the middle of writing this post I grabbed one to snack on the fight my hunger pains. You could even crumble one up on top of a smoothie or bowl as well…
These Nutty Coconut Fat Bombs have a melt in your mouth texture, tons of flavor, and they’re suitable for just about every restrictive diet (except the ones where you can’t have nuts 🙄). So come on, my paleo, keto, grain-free, gluten-free, dairy-free, vegan, and sugar-free friends…let’s make some balls!
Remember to #bakerita if you try the recipe!Print
These Nutty Coconut Fat Bombs are an easy-to-make snack that’s filling, full of healthy fats, and absolutely delicious! It’s a no-bake recipe that’s gluten-free, paleo, keto, low carb, Whole30-friendly, and vegan.
- 1½ cups walnuts, or nut of choice
- ½ cup shredded coconut
- ¼ cup coconut butter + 1 tablespoon extra if needed, I used homemade toasted coconut butter
- 2 tablespoons almond butter, or nut butter of choice
- 2 tablespoons chia seeds
- 2 tablespoons flax meal
- 2 tablespoons hemp seeds
- 1 tablespoon maple syrup, optional, leave out for keto and Whole30
- 1 teaspoon cinnamon
- ½ teaspoon vanilla bean powder
- ¼ teaspoon kosher salt
- 2 tablespoons cacao nibs
For the chocolate drizzle
- 1 ounce bittersweet or unsweetened chocolate, chopped
- ½ teaspoon coconut oil
- In the bowl of a food processor, combine all of the ingredients except for the cacao nibs. Pulse for about 1-2 minutes, until the mixture starts to break down. It will first become powdery and will stick together, but still be crumbly.
- Keep processing until the oils start to release a bit and the mixture sticks together easily – just be careful not to over process or you’ll have nut butter. If your mixture seems dry and if you’re not using the maple syrup, you may need the extra tablespoon of coconut butter to help it come together. Once the mixture is sticking together well, pulse in the cacao nibs, just to incorporate them.
- Use a small cookie scoop (I use this one) or or a tablespoon scoop to divide the mixture into equal pieces. Use your hands to roll into balls and place on a plate.
- If desired, make the chocolate drizzle by melting the chocolate and coconut oil together in the microwave for 30 seconds to 1 minute, or until it’s completely melted. Drizzle over the balls and place in the fridge or freezer to firm up.
- Store in an airtight container zip-top bag in the refrigerator or freezer.
Nutrition facts do not include chocolate drizzle or maple syrup.
- Category: Snack
- Cuisine: American
- Calories: 164
- Sugar: 2
- Sodium: 48
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 6
- Fiber: 2
- Protein: 4