Fat Bombs (No-bake, Keto, Vegan)

These no-bake fat bombs are rich, chocolatey, and incredibly satisfying. I love how they come together with just a few ingredients, making them a perfect low-carb, high-fat snack. They’re ideal for keto, vegan, or anyone looking for a quick treat that feels indulgent without the guilt.

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and doesn’t require baking. The combination of peanut butter, coconut oil, and cocoa powder makes each bite creamy and chocolate-rich. I also appreciate how customizable it is I can adjust the sweetness to my liking or even swap flavors to keep things interesting.

Ingredients

1 cup Natural Peanut Butter runny, no added sugar, no added oil
½ cup Coconut Oil (120ml) or butter
⅓ cup + 2 tablespoons Granulated Sweetener not crystal! (85g), add up to 2-4 tablespoons for a sweeter treat
¼ cup Unsweetened Cocoa Powder 32g

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by melting the coconut oil (or butter) in a small saucepan over low heat until fully liquid.
2. In a mixing bowl, I combine the peanut butter, melted coconut oil, sweetener, and cocoa powder.
3. I whisk the mixture until smooth and well blended.
4. I spoon the mixture into silicone molds or mini muffin liners.
5. I place the molds in the freezer for about 30–45 minutes, or until the fat bombs are firm.
6. Once set, I pop them out of the molds and store them for easy snacking.

Servings and Timing

This recipe makes about 20 fat bombs, depending on the mold size. It takes around 10 minutes of prep time plus 30–45 minutes to set in the freezer.

Variations

I sometimes add a splash of vanilla extract for extra depth of flavor. For a nut-free option, I swap peanut butter with almond butter, sunflower seed butter, or tahini. If I’m in the mood for texture, I stir in unsweetened shredded coconut or chopped nuts before freezing.

Storage/Reheating

I keep fat bombs stored in an airtight container in the freezer for up to 3 months. If I want a softer bite, I store them in the fridge for up to 2 weeks. Since they melt quickly at room temperature, I only take out a few at a time when I’m ready to enjoy them.

FAQs

Can I make these without peanut butter?

Yes, I replace peanut butter with almond butter, cashew butter, or sunflower seed butter.

Do fat bombs taste very sweet?

No, they’re mildly sweet, but I adjust the sweetener depending on my preference.

Can I use liquid sweetener instead of granulated?

I prefer granulated for texture, but powdered monk fruit or stevia blends work well. Liquid sweeteners can make the mixture too soft.

How do I keep them from melting?

I store them in the freezer or fridge since coconut oil softens quickly at room temperature.

Can I add protein powder?

Yes, I sometimes stir in a tablespoon of unsweetened protein powder for extra nutrition.

Are these vegan?

Yes, as long as I use coconut oil instead of butter, they’re fully vegan.

Can I use regular cocoa powder?

Yes, unsweetened cocoa powder works perfectly. For a stronger flavor, I use dark cocoa.

How many fat bombs should I eat in a day?

I usually stick to 1–2, since they’re very filling and calorie-dense.

Can I add flavor extracts?

Yes, I like experimenting with vanilla, almond, or even peppermint extract for variety.

Do I need special molds?

No, I often use mini muffin tins lined with paper cups if I don’t have silicone molds.

Conclusion

I love making these fat bombs because they’re simple, satisfying, and adaptable to my taste. Whether I need a quick snack, a keto-friendly dessert, or a boost of healthy fats, they always hit the spot. With just a few ingredients and no baking required, they’ve become one of my favorite go-to treats.

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