I am sure if you’ve been following along for a while, you know I don’t do labels, diets or follow any prescribed food rules. But for the purposes of this post, it was important to identify that these dreamy vegan and keto fat bombs are completely customizable to your needs and preferences. So if you are perhaps following a keto diet, you can still make these, just omit the few dates in the recipe and replace with a little more coconut oil. Or you can eliminate the nut part altogether and just make the coconut butter part. No matter what you choose, I promise you will LOVE these vegan and keto fat bombs. I’ve actually got Sam requesting them from time to time because they satisfy your sweet tooth but also provide some energy and good fats as well.
Disclaimer: This post is sponsored by Nutiva, a brand that I believe in, use for myself and encourage my clients, readers of the blog and anyone else to enjoy as well!
I think that these vegan and keto fat bombs are kind of perfect for spring because they are so beautiful in colour and kind of remind me of the same colour on those mini eggs. I love that I was able to get these colours naturally, by using natural foods/herbs like spirulina, pearl powder, pitaya, cacao and turmeric. You can get creative in the kitchen too and mix up herbs, spices or anything else to get the colour you want. The basis of this recipe is real simple- coconut butter, then add until your heart’s desire.
For this recipe, I used Nutiva’s Organic Coconut Manna (aka coconut butter) and Nutiva Organic MCT Oil. I want to chat a bit about the brand in case you aren’t familiar with them or are curious about MCT oil in general as well.
Who Is Nutiva?
Nutiva Organic MCT Oil is the world’s first USDA certified organic MCT oil! That is kind of impressive, no? I am a big believer in using quality ingredients and supporting companies that follow sustainable and ethical practices. With this MCT oil from Nutiva you are supporting small organic family coconut farmers and sustainable agriculture, which is VERY important to me. The company also strongly believes in giving back and donates1% of sales to sustainable agriculture—over $4MM to date. They also work tirelessly to offset their carbon footprint and have received the Gold Standard Zero Waste certification from the United States Zero Waste Business Council.
That alone made working with them a no-brainer for me. I am pretty choosy when working with brands and I will only ever enter into a partnership that I feel good about. Nutiva is a brand that I buy all the time and have been supporting them for years so it completely makes sense for me to work with them and help spread the word on their products and their mission.
Nutiva Organic MCT Oil:
OK, so what is the deal with MCT oil? MCT’s refer to Medium Chain Triglycerides and are a form of saturated fats typically found in coconut. MCTs are easily digested and help to provide energy, support the metabolism and are burned by the body for energy and fuel. I will say that you should start out slow in regards to how much MCT you are taking. Don’t start off with a huge amount per serving as it can cause stomach upset and diarrhea. If you stick to my method for using this in the recipe then don’t worry, you should be just fine!
Many MCT brands out there that are not organic can use chemicals, hexane, additives or fillers in their product, resulting in a product that is not as high quality as this one. Always read the packaging to make sure that you are getting a quality product. Nutiva Organic MCT Oil also contains 93% MCTs and 13g of medium-chain triglycerides per serving.
Vegan and Keto Fat Bombs Recipe
Although I don’t follow any particular “diet” or food rules, I do appreciate trying new ways of eating so long as I don’t get obsessive with it. I am so proud to say that I have really come to a place where I am comfortable with my body and myself and I can appreciate health and wellness without being unhealthily obsessed with it. This is where food freedom comes in and although that may seem scary at first if you are dealing with disordered eating, it is possible. And if I can do it, you sure can too!
Alright, let’s get to the recipe for these delicious vegan and keto fat bombs! If you give these a try, be sure to let me know, I love hearing and seeing your creations.
I store mine in the freezer and just take them out as needed.
For the colours, you can use items like: matcha powder, pearl/pitaya powder, turmeric, cacao, spirulina, maca or anything else. Just add them to the melted coconut butter in the bowl and stir together.
- For the crust:
- ¾ cup raw hazelnuts
- ½ cup raw almonds
- ½ cup shredded unsweetened coconut
- 6 dates (pitted)
- 1 tbsp + 1 tsp coconut oil
- 3 tbsp raw cacao powder (optional)
- ¼ tsp sea salt
- For the coconut filling:
- ⅓ cup coconut butter
- ½ tbsp Nutiva Organic MCT Oil
- Add the crust ingredients into a blender or food processor and blend until the mixture comes together and is sticky.
- Spoon the mixture into a silicon tray (this makes it easy for popping them out later) and press the mixture down with the back of a spoon or your fingers.
- Melt the coconut butter over low heat using a double broiler, remove and place in a bowl.
- Add the MCT oil and any other additional flavours/spices/herbs for colour.
- Carefully pour into the mold and place in the freezer until hard, about 30-45 minutes.
- Remove them from the tray and place in a container in the fridge or freezer.