yield: 16 FAT BOMBS prep time: 5 MINUTES cook time: 45 MINUTES total time: 50 MINUTES


  • 3/4 cup, Almond Butter
  • 1/2 cup, Coconut Oil
  • 1/2 cup, Coconut Manna
  • 1/2 cup, Cocoa, dry powder
  • 3 tbsp, Coconut Flour
  • 1-2 tbsp Flaky Salt 


  1. In a medium saucepan melt the coconut oil. Add in the almond butter, coconut manna, cocoa powder, and coconut flour. 
  2. Combine mixture until smooth.
  3. Lay a fat bomb mold on a baking sheet.
  4. Pour the fat bomb mixture into a glass measuring cup.
  5. Carefully pour the mixture into fat bomb mold. The mixture will fill about 16 molds if you are using these medium-sized molds.
  6. Place in the freezer carefully, while holding the baking sheet so the liquid doesn’t spill. 
  7. Freeze for 10-15 or until you start to see the tops solidify. 
  8. Take them out of the freezer, top them with flaky salt and return to the freezer for 30-45 minutes until they are solid. 


Store these in an airtight container in the freezer or fridge. If you store them in the fridge let them sit for a few minutes before eating them if you want them to taste more “fudgy”. 


Serving Size1 fat bombAmount Per ServingCalories201Total Fat19gCarbohydrates6gFiber4gProtein4g