Fat Bombs - Dark Chocolate & Walnut




About: Hi, I'm Jen! In my free time I'm a crafter, food lover, and cake decorator. I also can't stop taking photographs! I have a genuine love and appreciation for all things creative and handmade.

Intro: Fat Bombs - Dark Chocolate & Walnut

If you haven't heard of fat bombs you are probably wondering what they are! Fat bombs are a high-fat, low carb, low sugar snack to keep you satisfied between meals. They can be sweet or savory and are often eaten by those following Keto or Paleo diets. I mainly eat fat bombs because they are delicious and filling...plus I love to snack!

They consist of three main ingredients: a fat base (coconut oil, butter, cream cheese); a flavoring (spices, cocoa powder, extracts); and some sort of mix-in (nuts, seeds, etc.). There are infinite combinations and all that I have made and tried are delicious! This recipe is a very easy one to make and your taste buds will be delighted when they experience the fat bomb! :)

Step 1: Fat Bomb Recipe

Recipe for Fat Bombs

4 ounces quality 85% dark chocolate (for Keto, choose chocolate sweetened with stevia or erythritol)

3 tablespoons butter (preferably grass-fed)

1/2 cup coconut oil

1 teaspoon vanilla extract

1/2 cup walnut butter (for recipe see https://www.instructables.com/id/Homemade-Walnut-Butter/)

In a medium sauce pan over medium heat melt chocolate, butter and coconut oil until smooth. Remove from heat and stir in vanilla extract and walnut butter making sure no lumps remain. (If you don't have walnut butter you can substitute almond, cashew, or peanut butter.)

Set aside and let cool slightly.

Step 2: Pour Fat Bomb Mixture and Refrigerate

  • Grease a 5x5 glass pan (or similar size) and line with parchment paper.
  • Grease parchment paper.
  • Once the mixture has cooled slightly pour into prepared pan.
  • Place in the refrigerator until solid. I left mine overnight but a few hours probably would have been good enough.

**If you have a silicone mold it makes this process much faster. After I started making these regularly I bought one and it was definitely worth the 4 bucks!

Step 3: Remove Fat Bombs and Cut

  • Once the mixture has hardened cut along the non-parchment lined edges.
  • Lift fat bombs from the pan and place on a cutting board.
  • Using a very sharp knife cut into 16 equal squares. Keep refrigerated.

**Skip this step if you used a mold. Just keep them refrigerated and pop them out when you want a delightful snack.

Eat, enjoy and feel satisfied between meals!



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11 Discussions

Gill Rosser

11 months ago

I'm on a low carb diet so these work perfectly. I added hazelnuts and coconut. Yum!


1 year ago

Anyone know the nutritional details for these fat bombs? Like the total fat, serving size, etc?


1 year ago

Anyone has the nutritional details for these fat bombs? Like serving size, fat, protein, etc?


1 year ago

I made them and made the walnut butter to use in them.

going to make another batch with almonds and make the almond butter,
too. The walnuts (store bought) had a bitter edge that almonds don't
seem to.

Definitely easy to make and taste great. They'll be a regular around here.


2 years ago

Looks good! I would put them in silicone molds so I wouldn't have to cut them. Also...could I substitute almond butter for the walnut butter?

1 reply

Reply 2 years ago

I didn't have a silicone mold at the time I made this recipe, but I have one now and definitely recommend it. It's much more simple to just pop them out of the mold. Yes, you can absolutely substitute almond butter for walnut butter!


2 years ago

On my wife todo List ! With the butter. Need energy ! ;)


2 years ago

How did you cut these so perfectly?! That's some kind of magic I do not possess!