Craving a guilt-free treat that satisfies your sweet tooth while keeping you on track with your Paleo lifestyle? Look no further than these delectable Blueberry Walnut Coconut Fat Bombs! Bursting with the rich flavors of coconut and almond butter, complemented by the natural sweetness of blueberries and the crunch of walnuts, these little bites of bliss are not only quick to make but also packed with healthy fats to fuel your day. Ready to discover the secret to making these irresistible snacks in just 10 minutes? Dive into our easy-to-follow recipe and treat yourself to a deliciously nutritious indulgence!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Paleo
Serves: 12 servings
Ingredients
- 1/2 cup coconut oil, melted
- 1/4 cup almond butter
- 1/4 cup unsweetened shredded coconut
- 1/4 cup blueberries
- 1/4 cup chopped walnuts
- 1 tablespoon honey (optional)
Instructions
- Prepare all ingredients and ensure they are at room temperature. Line a mini muffin tin with silicone liners or parchment paper cups to prevent sticking.
- In a medium mixing bowl, melt the coconut oil using either a microwave (30-second intervals) or a double boiler method until completely liquid.
- Add almond butter to the melted coconut oil and whisk thoroughly until smooth and well combined. If using honey, incorporate it at this stage for added sweetness.
- Gently fold in the unsweetened shredded coconut, ensuring even distribution throughout the mixture.
- Carefully chop fresh blueberries into smaller pieces to distribute more evenly throughout the fat bombs.
- Add chopped walnuts and blueberry pieces to the coconut oil mixture, stirring gently to create an even distribution.
- Slowly pour the mixture into the prepared mini muffin tin, filling each cup approximately 3/4 full.
- Sprinkle additional chopped walnuts or shredded coconut on top for garnish and extra texture.
- Place the filled muffin tin in the freezer for 30-45 minutes until the fat bombs are completely solid and firm.
- Once set, remove from the freezer and pop out the fat bombs. Store in an airtight container in the refrigerator for up to one week.
Tips
- Ingredient Temperature: Ensure all ingredients are at room temperature before starting. This helps them blend smoothly, especially the coconut oil and almond butter.
- Melt Coconut Oil Carefully: When melting coconut oil, do it in short intervals in the microwave or over a double boiler to prevent overheating and losing its nutritional properties.
- Chop Blueberries: For a more even distribution of flavor, chop the blueberries into smaller pieces. This way, every bite is bursting with fruity goodness!
- Customization: Feel free to customize your fat bombs by adding other nuts or seeds, or even swapping blueberries for your favorite berries!
- Freezing Tips: Make sure to let the fat bombs freeze completely to achieve the perfect texture. If you’re in a hurry, check them after 30 minutes, but they may need the full 45 minutes for optimal firmness.
- Storage: Store your fat bombs in an airtight container in the refrigerator to keep them fresh for up to a week. You can also freeze them for longer storage, just remember to let them thaw a bit before enjoying!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 2g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
