Mocha-Coconut Protein Fat Bombs

Anderson Jorge

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 Fat Bombs

Course: Dessert

Cuisine: American

Calories: 120

Main Ingredients

½ cup unsweetened shredded coconut about 40 g
¼ cup coconut oil melted (about 60 ml)
¼ cup natural almond butter smooth (about 60 g)
2 tablespoons unsweetened cocoa powder plus extra for dusting
1 tablespoon instant coffee granules decaf works too
2 scoops about 50 g total vanilla (or chocolate) whey or plant-based protein powder
2 –3 tablespoons powdered erythritol or monk-fruit sweetener adjust to taste
½ teaspoon pure vanilla extract
Pinch of sea salt

Optional Finish / Texture Enhancers

Line a small baking sheet or tray with parchment paper. Have a small bowl ready for dusting cocoa.
In a medium bowl, whisk together melted coconut oil and almond butter until smooth and well combined. The mixture should flow like thick cream.
Add cocoa powder, instant coffee granules, protein powder, sweetener, vanilla extract, and a pinch of sea salt. Stir thoroughly until the mixture is smooth, glossy, and slightly thickened. Aromas of cocoa and coffee should rise.
Fold in the shredded coconut (and toasted nuts, if using) until evenly distributed. The texture should be slightly sticky but moldable.
Using a small cookie scoop or tablespoon, portion out twelve roughly equal balls on the parchment-lined tray. Flatten each ball slightly with your fingers so they form a compact bite (about 1 inch thick).
Optional: dust the tops lightly with extra cocoa powder or sprinkle a pinch of shredded coconut for a decorative, rustic finish.
Place the tray in the freezer for 20–30 minutes to allow the bombs to firm up and set.
Once set, transfer the bombs to an airtight container or a zip-lock bag. Store in the fridge (for a softer texture) or freezer (for a chewy, firm bite).