"Chocolate" Coconut Fat Bombs
Fat bombs are one of my favorite ways to make sure I’m snacking smart, especially when I’m on the run. These little guys are full of healthy fats, so they help make sure I’m getting the right kind of energy and that I’m gonna be full for the long haul!
I think I’ve made these a dozen different ways, and this time I tucked a little @vitalproteins collagen peptides inside for some added protein and opted for raw carob powder instead of chocolate to keep it AIP friendly. A quick note on carob powder...for this recipe, choose the variety that isn’t “toasted”. It’s a bit more rich and you run the risk of the bombs being a little too sweet! Speaking of sweet, feel free to modify the amount of honey you use. Less is more, but if you’re transitioning into AIP and haven’t quite let go of sweets yet, you may like a bit more.
For storage, a batch lasts me for about a week so I keep them in the fridge and then grab a couple to take with me when I know I’m gonna have a busy day. By the time I get to them, they’ve reached room temperature and are softer and more “snackable”. If you think you’re going to use them within a day or so, they should be good left at room temperature (provided it isn’t August in Texas and room temperature really means just that!).
•1 1/2 cups coconut butter, melted
•1/2 cup full fat coconut cream
•2 tbsp - 1/4 cup raw honey, to desired sweetness
•4 tbsp raw carob powder
•1 scoop Vital Proteins Collagen Peptides
•1 tbsp coconut flour
•1/2 cup coconut flakes
•2 cups coconut flakes for topping
Add all ingredients to a food processor (except the coconut reserved for topping).
Use a cookie scoop to portion out mixture and roll into balls.
Roll the balls in the coconut flakes.
Place them in the fridge for about 45 minutes to set. Bring them to room temperature before serving.