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Chocolate Macadamia Fat Bombs


Sweet and salty, oh my!


  1. Set aside 10 macadamia nut halves for garnish.
  2. Grind the remaining nuts in a food processor or blender until they resemble coarse crumbs. Add the MCT oil and continue to process until the mixture becomes a smooth butter.
  3. In a heatproof bowl (or double-boiler) set over a pan of barely simmering water, combine the macadamia nut butter, Lily’s chocolate and coconut oil. Stir until melted and smooth.
  4. Whisk in the sweetener, cocoa powder, vanilla extract and salt. Divide the mixture evenly within silicone cups (or mini cupcake liners), filling each about one-third of the way full. Gently press a macadamia nut half into the top of each cup and place tray in freezer until bombs are firm (about 10 minutes).
  5. Store in the refrigerator for up to two weeks— though it’s doubtful they’ll make it that long. ☺️


I prefer MCT oil because of the additional health benefits.

I generally use salt flakes because I enjoy the experience of chocolate with crystalized sea salt. 

  • Category: Dessert
  • Method: Baking
  • Cuisine: Keto


  • Serving Size: 1 Bomb
  • Calories: 114
  • Sugar: 0g
  • Fat: 11g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 1g

Keywords: ketogenic, easy, low carb, chocolate, dairy free, keto, recipes, simple, healthy, quick, no bake, what are, paleo, vegan

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