Who says chocolates and healthy diets do not go together? Let us show you how easy it is to make your own vegan and keto chocolate fat bombs. These chocolates are completely sugar-free with only 1 net carb per serving. And the best part? You will only be needing four ingredients plus salt!
These chocolates are so much fun to prepare because they are totally customizable – you have the choice to mix in nuts, seeds, nut butter, coconut, or whatever combination of fillings your heart desires. It will also be fun to serve to your family or to your house guests and have them enjoy a little surprise with every bite.
I recently started a keto diet to support my health. It is ideal for people with insulin resistance and hormonal imbalances. A number of research studies are coming out every month about how a ketogenic diet can support improvements in just about any disease, as some of its effects include reducing inflammation, keeping our blood sugar levels balanced, nourish our bodies with healthy fat, and helps with weight loss.
For those who are still unfamiliar with the keto/ ketogenic diet, it is a high fat, low carb, moderate protein diet. For more information, check out the book The Keto Diet by Leanne Vogel, her podcast called The Keto Diet, or Shawn Mynar’s podcast called The Keto for Women Show.
What is so great about these vegan keto chocolate fat bombs? Let me count the ways…
- With the use of just a few ingredients, these can be enjoyed by anyone, on any diet!
- They are completely sugar-free. I used Swerve Confectioner’s Sugar Replacement to add more sweetness. Swerve is made out of erythritol, a sweetener with similar taste to sugar, minus the calories. It is also non-GMO, allergen-free, and contains no artificial ingredients, preservatives or flavors, which makes it safe for people with diabetes.
- They are customizable. You can choose to keep the chocolates plain, or you may opt to add a little bit of fun by mixing in your choice of filling – it can be any type of nut, nut butter, coconut, freeze dried fruit, or real fruit, etc. You can also adjust the sweetness to your liking as this recipe produces a dark chocolate that may be a little bittersweet for some (just add more Swerve to achieve your desired result).
- There’s only 1 net carb per serving. Even when you add in your mix-ins, we can guarantee that the carb count will still be low. Also, the brand of cocoa powder that you will use to make these chocolates is EXTREMELY important, as some brands of cocoa powder contain a lot of carbs. (Note: this net carb count is for the chocolate itself ONLY, and does not include the mix-ins like nuts, coconut, etc that you will add)
- They stay solid at room temperature. Unlike many homemade chocolates made with coconut oil, there’s no need to always keep these homemade chocolates inside the fridge or freezer to keep it from melting.
- They are DELICIOUS, very fun to make, and perfect for a healthy snack or dessert!
Note: There are only 5 grams of fat per chocolate (excluding the mix-ins that you will add). So while 1 piece of chocolate on its own may not technically qualify as a ‘fat bomb’, that just actually makes it more awesome because you can eat 2 (or even 3!) pieces to get 15+ grams of healthy fats. This will definitely make you feel like you’re indulging in something good and something healthy at the same time.
How to Make Vegan Keto Chocolate Fat Bombs in 6 Easy Steps!
These chocolate fat bombs just take a few ingredients and about 15 minutes of your day to prepare. The longest and probably the hardest part in preparing these will be the hours you’ll spend waiting for these to finally solidify in the fridge so you can start enjoying them.
Step 1: Melt cocoa butter in a double boiler. Place the cocoa butter in a metal bowl, then let the metal bowl sit on top of a pot of water. Bring water to a simmer, and slowly melt the butter while stirring the butter occasionally with a spatula.
Step 2: Pour the melted cocoa butter into a large glass measuring cup. Any bowl will also do, although we highly recommend the cup for easier pouring of the mixture into the mold.
Step 3: Add cocoa powder, Swerve Confectioner’s Sugar Replacement, vanilla extract, and a couple of pinches of sea salt. Whisk all these ingredients together with the melted cocoa butter.
Step 4: Place a 24-count silicone mold onto a baking sheet or tray. You will be putting the mold in the fridge later on, and placing it on top of a tray before pouring your mixture in is highly recommended for easier transport to the fridge. Add any mix-ins you like. I placed roasted hazelnuts (both big pieces and chopped) on some of the molds, shredded unsweetened coconut on some, while the other molds had about 1/2 teaspoon of peanut butter and the rest with 1/2 teaspoon of almond butter. *See note in the recipe for tips on using nut butter.*
Step 5: Pour the chocolate mixture evenly into the molds – about 1 tablespoon per circle. If you love sea salt like me, top each chocolate circle with a sprinkle of Himalayan pink sea salt.
Step 6: Transfer to the fridge and let the chocolates sit for 2-3 hours. If you’re pressed for time, you can let it chill in the freezer instead. I, however, like the texture of these chocolates if served from the fridge rather than the chiller, since they come out with just the right amount of hardness, which will make it still easy to sink your teeth into.
That’s it, you’re done! We told you it was easy, right?
How do you like your chocolates? Let us know your favorite mix-ins in the comments below!
Sarah Newman, Vegan Chickpea
It's super easy and fun to make your own vegan and keto chocolate fat bombs (it's just 4 ingredients plus salt)! These chocolates are completely sugar free with only 1 net carb per serving, plus are customizable--mix in nuts, seeds, nut butter, coconut or whatever combination of fillings your heart desires.
15 minPrep Time
15 minTotal Time
- 5.3 oz (about 1 1/4 cup) cocoa butter
- 3.5 oz (about 1 1/2 cups) cocoa powder
- 2 tsp Swerve Confectioners Sugar Replacement*
- 1 tsp vanilla
- sea salt
- optional: mix-ins of choice - raw roasted nuts, seeds, dried fruit, coconut, nut butter, coconut butter, etc.
- Melt cocoa butter in a double boiler. Place the cocoa butter in a metal bowl, then let the metal bowl sit on top of a pot of water. Bring water to a simmer, and slowly melt the butter while stirring the butter occasionally with a spatula.
- Pour melted cocoa butter into a large glass measuring cup. (Or any bowl - the cup is easiest for pouring the mixture into the mold later.)
- Add cocoa powder, Swerve Confectioner's Sugar Replacement*, vanilla extract and a couple pinches of sea salt. Whisk together with melted cocoa butter.
- Place a 24-count silicone mold onto a baking sheet or tray for easier transport to the fridge. Add any mix-ins you like. You may use roasted hazelnuts, shredded unsweetened coconut, and some with about 1/2 teaspoon of peanut butter or almond butter.**
- Pour the chocolate mixture evenly into the molds, about 1 tablespoon per circle. If you love sea salt, top each chocolate circle with a sprinkle of Himalayan pink sea salt for salted chocolates.
- Transfer to the fridge and let it sit for 2-3 hours. If you're impatient, you can chill in the freezer instead, but the texture of the chocolate from the fridge is ideal.
*Note that this recipe is for dark chocolate, which means it may be bitter for some. For sweeter chocolate, add more sweetener. You can taste the chocolate at the liquid stage and sweeten to taste at that time.
**If using nut butters, either swirl the nut butter into the chocolate with a fork, or layer in between the chocolate (i.e. pour half the chocolate, layer in the nut butter, then top with the remaining half. If you put it on the bottom, the nut butter won't integrate into the chocolate. OR simply omit the nut butter and add it on top when serving!
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