Almond Joy Fat Bomb
Paleo, Vegan, “unsweet” sweet treats to support ketogenic diets and get your healthy fat in.
Servings Prep Time
16Squares 15minutes
Passive Time
Servings Prep Time
16Squares 15minutes
Passive Time
Base Layer (Coconut)
Middle Layer (Chocolate Almond)
Cocoa Topping
Base Layer
  1. Line a loaf pan with parchment paper.
  2. Mix together ingredients for the base layer (coconut, vanilla, sea salt).
  3. Heat briefly as needed for ease of mixing (I did about 15 seconds in the microwave – just to soften up the coconut cream)
  4. Pour or press mixture into loaf pan.
  5. Place in the refrigerator while you make the other two toppings.
Middle Layer
  1. Combine all middle layer ingredients (almond butter, coconut butter, coconut oil, salt, vanilla and cocoa nibs.
  2. Mix until combined.
  3. Pull pan from refrigerator and pour almond mixture on top. (Leave out until you do the topping)
  1. Combine coconut oil, cocoa, and vanilla. Mix well.
  2. Place in piping bag or plastic bag, cut the tip off and decorate the top as desired.
  3. Place in the freezer for 15 minutes or until fully hardened.
  4. Remove from pan, cut into 16 pieces and store in an air tight container 1-2 weeks in the refrigerator.
Recipe Notes

If you have trouble finding coconut cream, I like this one.