Not Your Mama’s Reeses Fat Bomb

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20


  • 1 cup almond butter
  • 2 tablespoons coconut butter
  • 1/2 cup coconut oil
  • 6 teaspoons stevia divided
  • 6 ounces sugar free dark chocolate melted (like Valor or Lily’s)
  • flake sea salt


  • First off, you’ll need a mini-muffin pan and some mini muffin pan parchment paper liners. Line the pan and set aside.
  • In a small saucepan, combine almond butter and coconut butter and 3 teaspoons of stevia – heat over medium heat, turning it down if it’s too hot. You want everything mildly heated and thoroughly combined, then remove from heat.
  • In a double boiler over medium high heat, heat chocolate with coconut oil and remaining teaspoons of stevia. Once completely melted and glossy, remove from heat.
  • Spoon a small base of chocolate into each of the muffin liners. Throw in freezer to quickly set chocolate, for about 5 to 10 minutes (until stiff).
  • Now spoon the almond mixture into each muffin liner, then top with remaining chocolate and add a tiny pinch of sea salt to each one and place back in freezer or refrigerator until set (20 minutes in freezer, 45-60 minutes in fridge).
  • Enjoy!


Serving size is 2 Fat Bombs and the net carbs are 1 (for both).
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