Are you looking for an easy way to add more coconut oil to your diet? Give these chocolate coconut fat bombs a try. They taste like chocolate candies, but they’re actually good for you!
You know I’m all about the simple recipes, and this one is no exception. Just combine five ingredients in your food processor, freeze, and enjoy!
What type of coconut oil should you use?
I use refined coconut oil in this recipe. Although you may assume that refined oils are automatically bad for you, this is not the case when it comes to coconut oil. The benefits of coconut oil are mostly about the fat, and refined coconut oil has the same fatty acid composition as virgin coconut oil. While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the chocolate flavor.
So, although these are chocolate coconut fat bombs, they do not taste like coconut. (So feel free to serve them to your coconut-hating friends and relatives! :)) If you do want your fat bombs to taste coconutty, however, feel free to use virgin coconut oil instead of refined.
One more note about coconut oil: not all refined coconut oils are the same. Make sure you buy a high-quality coconut oil that doesn’t use chemicals during the extraction process. I personally purchase this brand through my food co-op.
I list cocoa powder in the ingredeints below, but I actually use raw cacao powder myself. Either can be used in this recipe.
Honey is my natural sweetener of choice, so I always use it in my fat bomb recipes. If you don’t want to use honey, you can substitute your favorite sweetener (including sugar-free sweeteners such as stevia) to taste.
Read this if you’re new to coconut oil!
If you’re new to coconut oil, you should also know that eating too much coconut oil at one sitting can cause intestinal upset. How much is too much seems to vary from person to person, so I recommend eating no more than one or two of these at a time at first. If you want, you can then experiment to determine your own tolerance level.
Food processor: I prefer to use my food processor when making fat bombs. I like that it can effectively mix all the ingredients even if you put in coconut oil that’s on the harder, more solid side. I use this food processor. You could probably make this in a blender, too, but I haven’t tried it so can’t be sure.
Silicone chocolate molds: I like using silicone molds for coconut oil recipes like this one. I mostly used this set of molds. I have a small collection of silicone molds, but that set is my current favorite to recommend because they’re an awesome price on Amazon and have worked really well for me. If you’re interested in getting into making your own coconut oil treats and/or homemade chocolates, I highly recommend investing in a few silicone molds.
If you don’t have any molds, you can also just drop spoonfuls of the coconut oil mixture onto a flat surface (such as a cutting board) lined with parchment paper. If you pick this route, I recommend keeping your mixture on the more solid side. If necessary, you can chill it in the fridge for a bit to harden it up.
- 2 cups refined coconut oil (see note above)
- 1/2 cup cocoa powder
- 6 tablespoons raw honey
- 2 teaspoons vanilla extract
- A couple dashes of salt, or more to taste
- Assess the hardness of your coconut oil. If it's very cold in your home, you may need to partially melt your coconut oil before proceeding. I've been able to just directly add it to my food processor, but I've been making this recipe when my coconut oil has been soft but still completely solid. If your coconut oil is completely melted, I recommend chilling it in your fridge for a bit to let it harden a little. Ideally you want to be adding coconut oil that is easily scoopable but still completely solid.
- Add coconut oil, cocoa powder, honey, vanilla extract, and salt to your food processor. Process until all ingredients are evenly mixed, stopping the food processor once or twice to scrape down the sides.
- Taste the mixture to be sure that the flavor is to your liking. If desired, you can add more honey or salt as necessary.
- If you are using silicone molds, you want your coconut oil mixture to be easily pourable. If it's too thick/solid, it's harder to evenly fill the molds. If necessary, you can process for a little longer to make the mixture a little thinner.
- If you are not using molds, pick a flat surface, such as a cutting board, that will fit in your freezer and line it with parchment paper. You want your mixture to be thicker and more solid, so it can be dropped onto your surface in individual dollops and won't just run everywhere. If necessary, you can put your food processor in the fridge for a few minutes to harden up your mixture.
- If using silicone molds, lay out your molds on a cutting board, then use a ladle to fill all the molds with the coconut oil mixture.
- If using a surface lined with parchment paper, use a spoon to drop dollops of the mixture onto your surface.
- Carefully transfer molds or surface to your freezer and freeze until fat bombs are solid, then pop out and store in a lidded container in your freezer. Repeat process until all fat bombs have been frozen.
- These will keep in your freezer indefinitely. You can also store them in the fridge, if you prefer. Do not try to leave these at room temperature for more than a few minutes--coconut oil melts at 76 degrees, so they will get quite soft at room temperature!
Looking for More Coconut Oil Recipes?
If you want more ways to get more coconut oil into your diet, you should check out my other coconut oil-rich recipes, like peanut butter coconut fat bombs, coconut berry fat bombs, lemon coconut fat bombs, coconut oil mint chocolate, coconut mint fat bombs, and coconut oil fudge
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