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  • Writer's pictureLani Cochran

Not-So-Sweet Coconut Fat Bombs

Looking for a Valentine’s day treat that’s more about the LOVE and less about the excess sugar?

You don’t need extra sugar, you’re sweet enough already!

A quick and simple fat bomb is a fun way to surprise someone (or yourself) with a nice gift on that special day or any time of the year. The best part is that they’re delicious, and oh-so-satisfying. The sky’s the limit when it comes to the flavors you can choose.

Courtney Cronk of Nourish Portland has a step-by-step recipe for Coconut Fat Bombs that are full of healthy fats and tasty ingredients that will surely curb any sugar craving. In the photo below you’ll see coconut fat bombs made with vanilla extract, cinnamon, and unsweetened cacao nibs along with some flavored with lemon extract and fresh raspberries and blueberries. These are just a mere sampling of the flavor combos you can make! Use your own creativity to discover more that will delight your tastebuds.

Here’s a little bit about the recipe from Courtney:

“People have been asking for the recipe for my Coconut Bombs but the truth is, I don’t really have one. I’m sure there are similar goodies in any number of paleo cookbooks, but you don’t really need a recipe.” Think of this more as a guide…

What you’ll need:

  • 1 bag organic unsweetened shredded coconut

  • Approximately up to 1/4 c. melted coconut oil (will add to preferred consistency)

  • Extract of choice (almond, vanilla, lemon, etc.)

  • Toppings of choice (nuts, cacao nibs, fresh berries)

  • Spices or Zest (cinnamon or lemon zest is a favorite)

  • Mini muffin pan and liners or a silicone mold

And the step-by-step guide:

  1. Take a package of unsweetened shredded coconut and dump it into a food processor with the blade in place. This is how you make homemade coconut butter. You can also buy it already made in stores, but it’s quite expensive and not worth the cost, in my opinion.

  2. Blend until the coconut is soft and fluid, 4-5 minutes.

  3. With the processor running, add some melted coconut oil, enough to make the mixture liquid enough to pour. I think I used about 1/2 cup.

  4. Add a flavoring such as vanilla, almond, lemon, peppermint, or whatever flavor extract you like. About 1 1/2 to 2 tsp. or to taste.

  5. Scraping down the sides of the food processor with a spatula, transfer mixture to a pyrex measuring cup to make it easier to pour. You can use whatever molds you want. I like to use my mini muffin tray, which I line with mine muffin liners (available at most supermarkets) or silicone molds.

  6. Fill each cup with a filling of your choice (lemon zest, baked apples with cinnamon, fresh berries, nuts, cacao nibs, etc).

  7. Gently pour the coconut butter mixture into each cup being careful not to over fill them.

  8. Put the tray in the fridge or freezer for a few minutes to set.

And, boy are they good! I strongly suggest you try one to be sure they meet the highest of standards before you let anyone else try one! YUM!!! Full of crunch, great flavor, and healthy fat, these little gems are a real treat! They are great anytime, but especially if you need a little something to hold you over until the next meal. Their fat content (the good kind, don’t worry!) will give you a burst of energy and are sure to put a smile on your face.”

Thanks, Courtney! For more information about Courtney and Nourish Portland, go to She also has a blog series about her 21 days on RESTART® that is full of great information and her own journey.

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Lani Dove

owner - writes on massage & nutrition

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Chris Wrubel

owner - writes on shamanism

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