Dairy Free Chocolate Fat bombs

This may be a great way to sneak vegetable in your fat bombs. We use avocado to substitute the cream. These chocolate fat bombs taste more like dark chocolate with soft texture that melts in your mouth.

Dairy Free Chocolate Fat bombs

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4

Serving Size: 1

Calories per serving: 73.8

Fat per serving: 8.2.

Carbs per serving: 0.5.

Protein per serving: 0.4


  1. 15 g mashed avocado
  2. 1 tbs (8 g) cocoa powder
  3. 30 g. virgin coconut oil, melted
  4. Stevia drops to taste
  5. A pinch of salt


  • In a small bowl, combine cocoa powder, avocado and 10 g of coconut oil then mix till you have a thick paste. There should be no lumps of cocoa left.
  • Add salt and stevia (we use 12 drops but put more if you like it sweet.)
  • Add another 10 g of coconut oil and mix well. You need to add a little bit of oil at a time or the mixture won't blend or worse, it will separate.
  • Add the last 10 g of oil and stir it till well combined. The mixture would be runny and glossy. It might look a bit grainy but that's all right because once it's set, the texture will be soft and smooth.
  • Spoon the chocolate mixture into small silicon molds and put in the fridge till set, about an hour or so. You can also stick it in the freezer which would probably takes 20 minutes to set.
  • Unmold and enjoy.


This recipe makes 4-6 fat bombs depending on your molds.


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