Fat Bomb Bites

Equipment Needed

  • Food Processor
  • Small saucepan
  • 9 x 9 baking dish


Base layer

  • 1 cup shredded unsweetened coconut flakes
  • 1/4 cup flaxseeds or flaxseed meal
  • 1/4 cup almonds
  • 1/4 walnuts
  • 1/4 cup pumpkin seeds
  • 2 tablespoons of collagen peptides ( use this
  • 3 tablespoons of liquefied coconut oil
  • 1/2 teaspoon of cinnamon
  • Pinch of sea salt

Top Layer

  • 1/4 cup coconut butter (coconut manna)
  • 1/4 cup almond butter
  • 2 tablespoons of pure cacao powder
  • 2 tablespoons of collagen peptides (same as above)
  • 1.5 tablespoons of coconut oil
  • 1 tablespoon maple syrup
  • Pinch of sea salt

Optional Topping Garnishes

  • Shredded coconut
  • Pumpkin seeds
  • Diced bacon


Combine all ingredients for the base layer, except the coconut oil, together in your food processor. If your coconut oil is solid, heat it slowly in a small saucepan to liquefy it. Add the coconut oil to the mixture and pulse until well combined.

You may need to scrape the sides of your food processor a couple of times to make sure everything is well incorporated. It will be a slightly crumbly mixture, don't worry this will hold together better once it's refrigerated.

Once your mixture is well combined, place into your 9 x 9 baking pan or dish. Using your hands, evenly distribute your mixture in the pan and press down so it's well packed throughout. Place your pan into the freezer while you prepare the top layer.

For the top layer, combine all your ingredients in a small saucepan and heat slowly over a low-medium heat, stirring the entire time. Once everything is well incorporated, pour your mixture on top of your base layer. Use a spatula to evenly spread your top layer over the base layer. Sprinkle with a little sea salt.

If you would like to add optional garnishes like pumpkin seeds or shredded coconut like I did in this batch, sprinkle on top while your mixture is still warm and soft. You can gently press them down into the mixture so they're more secure.

Place your fat bomb dish into the fridge and let cool completely for a few hours, after which you can cut into bites!

Keep stored in the fridge and kept cold if possible. They will hold form but may get a little oily from the coconut oil if left at room temperature for too long.


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