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Almond Butter Fat Bombs Vegan & Paleo

Perfect for Low Carb Days on FASTer Way!
Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Chocolates
Cuisine Gluten-Free, Paleo, Vegan
Servings 16 bombs


Sugar Free Chocolate Layer

  • 2 Cups Organic Coconut Oil
  • 3/4 Cup Unsweetened Organic Cocoa Powder
  • Pinch Sea salt
  • 3-4 Packets Stevia sweeten to taste
  • 16 oz Lily's Sugar Free Chocolate chips OR use these instead of making your own chocolate from above!

Almond Butter Layer

  • 3/4 Cups Coconut Butter
  • 3/4 Cups Unsweetened Organic Almond Butter
  • 2 tsp Xylitol
  • 1 Packet Stevia
  • 1 tsp Good quality Madagascar Vanilla


  • Prepare a muffin pan with cupcake liners.
  • Melt coconut oil and mix with cocoa powder, salt and stevia.
  • Pour 1 scant tablespoon into each compartment of a silicon mold. depending on your mold size. You want to cover the bottom with a thin layer of chocolate.
  • Or if using a muffin pan a full tablespoon. Freeze for 10 min to set.
  • Heat almond butter, coconut butter, stevia and xylitol in microwave for 1 minute to get warm enough to combine well and melt crystals. Pour 1 1/2 tablespoons onto chilled chocolate layer. Chill in freezer for 20 minutes.
  • Top each bomb with 1 more layer of chocolate and chill for at least an hour. more before popping them out of their silicon molds.
  • Store sealed in the refrigerator for 2 weeks.