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!
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Nutty Coconut Fat Bombs
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.
Ingredients
- 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 oz. bittersweet or unsweetened chocolate chopped
- ½ teaspoon coconut oil
Instructions
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.
Recipe Notes
Nutrition facts do not include chocolate drizzle or maple syrup.
Lucia Wright says
The new site is SOOOO BEAUTIFUL!!! So fresh and clean and airy! Also I’m totally pinning these fat bombs – they look like the perfect snack! Espeeeecially with a lil chocolate drizzle.
Rachel says
Thanks so much Lucia!! So glad that you like the new site :) and I hope you love these balls!
Bonnie says
The question is why am I not eating these right now? Will definitely make in the next day or so. Love the new design.
Rachel says
I hope you love them Bonnie! Thanks so much for your feedback, and I’m so thrilled to hear you like the new design too.
Amanda says
Your site may be nice to look at, but I just can’t with all of the “keto,” “whole 30”, “paleo”, and “vegan” anymore. I have followed your site for a few years and used to love seeing true desserts, but as someone who is suffering from an eating disorder, your website is all about supposed “health” promotion. Reading about the “whole 30” etc., is not what I need in my life.
Rachel says
Hi Amanda, I’m truly sorry you’re not enjoying my content anymore. I’ve personally changed the way I eat, and now avoid gluten, dairy, and refined sugars because it makes my body feel much better. I want to reflect the way that I eat on my site, and it wouldn’t be authentic to post desserts loaded with flour, sugar, and butter because I don’t enjoy eating them or the way they make me feel. I don’t follow any specific diet strictly, like a Whole30, but I like to mark my recipes as such so people who do follow those diets know which recipes they can enjoy. Thanks for your feedback.
Amanda says
I have always thought you to be a beautiful, talented, gifted girl, Rachel. I wish you nothing but the best and I know full-well that you have thousands of fans–and rightly so. You do tremendous work and who am I to be criticizing you in any way? Continue to follow your dream and I will take my issues elsewhere. I am just so fed up with our sickening diet-culture that only seeks to drain women of their essence by making them follow the next trending diet. It is my personal view and I should not have shared my deep angst with you.
Again, only my best to you and your creative mind.
Rachel says
Thank you so much for your kind, thoughtful comment Amanda. I really appreciate it, and I do totally understand where you’re coming from. For me, it comes down to what kind of food makes me feel the best and helping other people to find foods that do the same for them. Wishing you lots of love and all the best, Amanda.
Amanda says
Yeah, you know I’ll keep checking in :) It’s too good not to.
Kat says
I made these tonight and they’re great! Hubby really liked them and he’s currently following a strict keto diet. I couldn’t see the ingredients for the chocolate drizzle so made it up. Thanks so much for posting. Oh and the new site looks great! Kat
Rachel says
So glad you enjoyed them!!! Sorry the chocolate drizzle ingredients didn’t show up – you’re totally right. I’ll fix that now! Thanks so much for your feedback.
Jessica says
What kind of vanilla bean powder do you recommend?
Rachel says
I buy it from Amazon, the brands Kiva and Wild Foods both make good ones! You want to find pure vanilla bean powder.
Jessica says
Is it all right to substitute w vanilla extract for my first batch?
Rachel says
Yes that should be just fine! Enjoy.
Brittany says
How have I only just found your website! Its AMAZING!
IM TOTALLY MAKING THESE TONIGHT!!!!!
Can’t wait, thank you :)
1 request, more vegan, GF, Keto recipes pleaaaase :D :D :D
Rachel says
Thank you so much, Brittany! Hope you love them :) I’ll definitely keep your requests in mind!
SK says
OMG Rachel, you have knocked it out of the park again!! These are absolutely incredible!! I didn’t have any coconut butter, so I followed your quick recipe to make toasted coconut butter and it came out PERFECT! As a side note, all I had was finely shredded unsweetened coconut and it worked perfectly to make the coconut butter. I have lost count of how many of your recipes I have made and every single one of them has been SO delicious, so easy and something I make over and over. I am obsessed with coconut and all things in this recipe but never would have thought to put everything together the way you did. Please keep doing things exactly as you are, because so many people benefit from what you are doing! Thanks again!! And also, this new site is beautiful and totally easy to navigate!
Rachel says
Yay yay yay! Thank you so much for all your kind words, SK – you put such a big smile on my face. I’m so thrilled to hear the coconut butter and the fat bombs were easy-to-make and delicious :) I hope you continue to find many recipes you love! I’m so appreciative of your feedback.
SK says
Oh I have no doubts I will always find more recipes to love on this site! My mom and I are going to a potluck next week and everything we are bringing are from recipes from your website! :) Seriously I wish I had your creativity when it comes to food, but since that’s your gift I’m just grateful you share it with all of us. Thanks again! :)
Rachel says
I’m so thrilled to hear that!! I hope all of the recipes are a hit at the potluck :) you’re so sweet to say that, and I’m so happy you appreciate and love my recipes. Nothing makes me happier than sharing them!
Cheryl says
What can I use for coconut butter substitution?
Rachel says
Hi Cheryl, I haven’t tried it with anything else so I can’t make any guarantees, but it might work to use half coconut oil, and half almond butter in place of the coconut butter.
Lindsey Rose says
I actually used coconut oil and more almond butter in place of the coconut butter, and it seems to have worked really well. They’re delicious!!
Rachel says
Thanks for the helpful feedback Lindsey!
Lindsey Rose says
Awesome recipe!!! I added cacao powder to the mixture, and I love the results. Thank you so much for sharing!!! <3
Rachel says
Yum sounds like a delicious addition! So glad you’re loving it!!
Skye says
Hi! Are your nutritional calcs based on one level tablespoon per ball? Thanks!
Rachel says
It’s based on getting 15 balls from the amount of dough! I used this cookie dough scoop to form the balls, which I think is about a tablespoon. Hope you enjoy them, Skye!
Ann says
I made these yesterday to take over to my brother and sister-in-law’s for Easter dessert. Everyone loved them. My brother, who’s not a fan of desserts, said “these are DELICIOUS!” I had to change the method because I have a small food processor. I have a great one in my storage unit but there’s no room for it at home right now. I moved into my 91-year-old mother’s apartment to be her caregiver, so all my stuff went into a locker. Life can be strange. Anyway, I used a small processor so first I toasted the coconut – a step that adds so much flavour; processed that, added the hemp hearts and flax meal and got those finely ground. I didn’t have any chia seeds so I upped the hemp and flax. Then I added the nuts gradually. Oh, I was wishing I had my big processor! I had to do this in 2 loads, but eventually I had all that in one bowl. Then I added the rest of the ingredients and rolled them. I got more like 25 because I wanted them to be 1 or 2 bites each. They are so good! And (pssst, shhh…) they’re good for you! Heaven!
Rachel says
I’m so happy you managed to make them work with your small food processor, and that they were such a hit! Love that you used toasted coconut – so good! Thanks so much for your feedback, Ann!
Julia Stearns @ Healthirony says
Legit speechless, that coconut fat bombs recipe looks unreal! I will make it on the weekend for my family. Thanks, Rachel!
Rachel says
I hope you and your family love them, Julia!!
Karin says
Made them and they are delicious..Will eat them as snacks and it Wil help with my vegan kept diet.
Rachel says
So thrilled you’re loving them, Karin! Thanks for the feedback.
Jill Roberts @ Wellnessgeeky.com says
Absolutely love your creative idea with coconut fat bombs! As you know I made it a short while ago and it was lovely! Thx, Rachel for sharing!
Rachel says
So thrilled you’re loving them, Jill! Thanks for the feedback.