Home Course Dessert Sunshine Fat Bombs (Dairy Free, Nut Free, Keto)
By: Cristina Curp, FNTP
39 CommentsThis post may contain affiliate links.
Jump to Recipe·Print Recipe
This allergen-friendly, dairy-free fat bomb recipe is delicious! They’re made with a sunflower seed butter, hence the name: Sunshine Fat Bombs. The sun butter is mixed with coconut cream and coconut oil. Lightly sweetened, a splashof vanilla. Finished off with a layer of dark chocolate and flaked salt. What’s not to like? Similar to peanut butter cups, these nut and dairy free fat bombs are creamy and light and like a classy cousin of the peanut butter cup.
Table of Contents
hide
1 Step by Step Fat Bomb Recipe
2 Frequently Asked Questions
3 Sunshine Fat Bombs (Dairy Free, Nut Free, Keto)
I use Anthony’s Goods Erythritol for this. Swerve has been giving me cramps, I think it’s the oligosaccharideswhich are a pre-biotic fiber. These non-digestible fibers tend to be rough on the gut.
Stevia Glycerite is another favorite of mine. It’s not as sweet as the other liquid stevia. The glycerite is thick, like syrup and about 3x as sweetas sugar. I also don’texperience and aftertaste with it.
Monk fruit is picking up popularity, but Pure Monk fruit is sooooostrong it’s hard to use. Lakanto brand markets as a monk fruit sweetener but it’s really a blend of erythritol and monk. Folks seem to really like it though.
If you don’t do low carb sweeteners I would recommend honey for these.
A complete guide to low carb sweeteners HERE.
- This recipe is a no-bake recipe. You don’t even have to heat the mix. Boom. Perfect summer treat.
- I like using Alter Eco 90% dark chocolate, you can also use Lily’s Dark Chocolate or unsweetened dark chocolate.
- For the flake salt, I keep a box of Maldon Flake Salt around for these finishingtouches, but you can use regular salt or omit it.
- As for the mold, these are big ice cube molds I found at Target, you can use these, these or these.
- You can get all the ingredients for these at 25-50% on THRIVE MARKET! Check it out, Now!
Step by Step Fat Bomb Recipe
Start by mixing the room temperature ingredients in a bowl. You want the coconut cream and coconut oil to be soft enough to mix in. Whisk together with the sweetener, vanilla extract and sunflower seed butter. This makes the creamiest fat bomb without any nut butter or cream cheese! Pop these in the freeze to harden.
You can skip the chocolate on these, but why would you? To make the chocolate layer, start by chopping up dark chocolate and combining it with 1 tablespoon coconut oil. Gently heat on medium or low power, then mix until smooth. Spoon the melted chocolate over the hardened sunflower seed butter cups. Freeze again until firm.
Once firm, unmold your Sunshine Fat Bombs and dig in. I love eating these after about 30 minutes in the freezer because they’re a little creamy! So dreamy without any dairy in sight! These fat bombs are your new favorite treat. You can watch the recipe video here.
Frequently Asked Questions
Can I use almond butter?
Yes any nut or seed butter can be used with a 1:1 sub in this recipe.
What coconut cream do you use?
You can use any canned coconut cream, I like the Trader Joe’s or Thrive brand.
What chocolate do you use?
I use Alter Eco or Pascha’s very dark chocolate usually!
How do you store these?
You can store them in the freezer in an airtight container if you like them very hard. I like them a little creamy, so I keep mine in the fridge.
Can I make them smaller?
Yes! I also use a different milk and this recipe makes about 9 small fat bombs!
Looking for more free recipes?
Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.
Sunshine Fat Bombs (Dairy Free, Nut Free, Keto)
- Author: Cristina Curp, FNPT
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Freeze
- Cuisine: Keto
- Diet: Gluten Free
Print Recipe
Description
These dairy free, nut free, fat bombs are easy to make and delicious!
Scale
Ingredients
- 1/4 cup sun flower seed butter, I use this one
- 1/4 cup coconut cream (from a chilled, full fat coconut milk can)
- 3 tablespoons coconut oil, divided
- 1/4 teaspoon fine salt
- 2 tablespoons erythritol, or preferred sweeter, see substitution guide above
- 1 teaspoons vanilla extract
- 6 squares dark chocolate (about 50 grams)
- Flaked salt, optional
Instructions
- Start with room temperature ingredient. If your coconut oil is solid run the jar under warm water to liquefy. Combine the sunflower seed butter, coconut cream, 2 tablespoons coconut oil, fine salt, sweetener, and vanilla until smooth. I use a small whisk.
- Distribute the mix into 6-8 slots of a silicone mold, cupcake mold etc. Tap the tray or mold on the counter to settle the mix flat in each slow. If it’s really thick use a small spoon to flatten. Place in the freeze on a flat surface.
- Chop up the chocolate and put it in a small bowl with the remaining coconut oil. Microwave for 30 seconds. Then stir until liquid. If it has not fully melted, give it another 10 seconds.
- Stir well and let is sit at room temperature for 10 minutes. Then take the fat bombs out of the freeze and distribute the melted chocolate between them. For 6 I had about 3 tspper fat bomb.
- Carefully put the fat bombs back in the freezer on a level surface and freeze until hard or overnight. Un-mold, finish with a sprinkle of flake salt. Store in Tupperware in the freezer.
Nutrition
- Serving Size: 1 fat bomb
- Calories: 189.3
- Fat: 18.7g
- Carbohydrates: 7g
- Fiber: 3.5g
- Protein: 2.5g
https://thecastawaykitchen.com/2018-wellness-toolbox/
Chocolate Keto Mug Cake (Paleo, Dairy Free, Nut Free)
Flourless Double Chocolate Muffins
You May Also Like...
Egg Free Tahini Chocolate Chip Cookies (Keto, Dairy Free, Nut Free)
Keto Buttermilk Pancakes (Dairy Free, Nut Free, Gluten Free, Paleo)
Keto Pumpkin Bread with Chocolate Swirl (nut free, dairy free)
Keto Silver Dollar Pancakes (Dairy Free, Nut Free, Paleo)
About Cristina Curp, FNTP
Hey There! I'm Cristina and I believe that you can heal your body through food! After living with a painful autoimmune disease and obesity most of my life, I said enough! I jumped head first into the world of ancestral health, and learned how to optimize my diet to get the most out of life! Read More...
Reader Interactions
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
39 Comments
Jennifer says
Hi! I can’t wait to make these but I just need a little clarification. Do you want us to use canned coconut milk or canned coconut cream because I found both at the store. Thanks!
Reply
Trina says
Fantastic flavor! I didn’t have coconut cream (milk) on hand and used heavy whipping cream instead–turned out great anyway. So if you can do dairy, it works! If you happen to have it, the flaked salt is wonderful addition.
Reply
Amy L says
I would like to make this with carob instead of cacao. Do you know how to go about this with using powdered vs the chocolate bar?
Reply
Cristina says
You would mix carob powder with coconut oil for a melted chocolate mix and when it chills it will harden
Reply
Amy says
Thanks! Do you have a suggestion for a good ratio?
Cristina says
1/4 cup melted coconut oil with 1-2 tbsp carob powder
Amy says
You’re the best!
Megan says
What do you think would be good to replace the coconut ingredients with
Reply
Cristina says
cacao butter perhaps… not sure you can toast it though
Reply
Jennifer says
Hi! I can’t wait to make these but I just need a little clarification. Do you want us to use canned coconut milk or canned coconut cream because I found both at the store. Thanks!
Cristina Curp, FNTP says
Use the coconut cream, but even in the canned coconut cream you want the solids not the clear liquid
Lindsay Dandeneau says
Will these last in a cooler for 2 hours or do they need to stay frozen until eaten? I want to make a batch to take the lake and they need to be able to get from freezer to freezer?
Reply
Cristina says
They should freeze first so you can unmold them, but they will be fine in the fridge too, a little softer, but fine
Reply
Marga says
Could I possibly swap out the coconut cream with heavy cream if I’m not particular about the recipe being dairy-free?
Thinking of using avocado oil too instead of the coconut oil as that’s what i currently have at home. Will it work the same?
Reply
Cristina says
hmmm not sure they would firm up enough with heavy cream…try cream cheese instead
Reply
Older Comments
