• Krista Smith, FNTP

Fat Bombs 3 Ways

Updated: Jul 10, 2018



There are lots of reasons to increase healthy fats in the diet...and tons of ways to do it. My personal favorite is to include fat bombs. Fat bombs are little bite-sized pieces of, you guessed it, fat. They really satisfy my sweet tooth or craving for that little extra something without the ill effects of having sugary candy. These fat bombs are good for you!


Those who know me understand I have a love for coconut. I often joke that I'm practically made of coconut because I consume it multiple times a day and even use as moisturizer and in some of my homemade beauty and health care products. Coconut is an excellent source of unsaturated plant-based fat and in the whole form contains a ton of fiber. It aids your metabolism, improves brain function (your brain is made mostly of fat) and has properties that can destroy bacteria, funguses and yeast. Of course my favorite part is that it tastes awesome!


Last weekend I made 3 different flavors of fat bombs using the same coconut base. There is no dairy, no added sugar and they still taste a bit sweet due to the coconut. They can be nut-free, too, if you just make the Lovely Lemon or the Peppermint Cacao varieties. The total number of bombs equaled 49. I'm thinking I lost a couple to get to 51 since I kept taste testing. A good cook always tastes the food along the way, right?! Your amount will vary depending how much you fill them. I used a tablespoon for each to they would all be equal.


For the coconut base:


1 lb. (16 oz.) unsweetened organic shredded coconut (I used Trader Joe's)

About 1/3 cup coconut oil (solid is fine, it'll melt)

1-2 tsp vanilla extract (alcohol free is best)


Place all ingredients in a food processor. Process until smooth, about 8 minutes. Stop and scrape down the sides as necessary. It will be runny.


Divide the base equally into 3 bowls to make three kinds of fat bombs.


To make the fat bombs, use mini cupcake liners and place in the pans OR use silicone molds OR ice cube trays.


For Peppermint Cacao bites:

1/3 batch of coconut base from recipe above

2-3 drops peppermint essential oil

Cacao nibs or about 3 squares of 100% (unsweetened, baker's-style) chocolate


Add the peppermint oil to the coconut base. Stir well. Using a tablespoon, pour the mixture into the prepared liners. Place a pinch of chocolate on top of each one and freeze until set, about 20 minutes.




For Lovely Lemon bites:


1/3 batch of coconut base from recipe above

3-4 drops lemon essential oil


Add the lemon oil to the coconut base. Mix well. Using a tablespoon, pour the mixture into the prepared liners. Freeze until set, about 20 minutes.








For Almond Delight bites:


1/3 batch of coconut base from recipe above

1/4 C organic almond butter

1 tsp cinnamon (more or less, to taste)


Add the almond butter and cinnamon to the coconut base. Stir well. Using a tablespoon, pour the mixture into the prepared liners. Freeze until set, about 20 minutes.


I've made so many varieties of fat bombs over the years and I have to say this method is my favorite since I can make a few kinds at once. Try them out and let me know what you think!

Palmdale, CA

info@your180health.com

661.400-8220

Krista Smith
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Nutritional Therapy Practitioner

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