New Recipe: MCT Choc Almond Fat Bombs

You may have heard of the term ‘fat bomb’ before and we decided it was about time we created our own and trust us when we say you won’t be disappointed!

Our MCT Choc Almond Fat Bombs are super simple to make, perfect for a pre-workout snack and anytime you are needing an energy hit. We always have a batch in the freezer ready to go.

High in healthy fats including the addition of Melrose MCT oil, these fat bombs will provide the lasting energy and cognitive function you need to optimise your day.

Ingredients (Serves 6+)

Almond Butter Layer:

  • 1/2 cup almond butter
  • 1/4 cup cold-pressed extra virgin coconut oil, melted
  • 1 tablespoon Melrose MCT oil
  • 1/4 teaspoon cinnamon

Choc Layer:

  • 1/4 cup raw cacao
  • 1/4 cup cold-pressed extra virgin coconut oil, melted
  • 1/2 – 1 teaspoon raw honey
  • 1 pinch of sea salt


  1. Line a muffin tray with muffin cases and set aside.
  2. To make the almond butter layer, add all ingredients to a bowl and stir to combine. Pour into the muffin cases and transfer to the fridge for 10 minutes to firm up.
  3. To make the choc layer, add all ingredients to a bowl and whisk well to combine. Pour chocolate over the almond butter layer and return to the fridge to firm.
  4. Best eaten straight out of the fridge or freezer where they can be stored.

Alternatively you can use any type of mould tray, as long as it is deep enough to add the two layers.

Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.

Image by Sarah Craven Photography.

One Comment

  1. K.

    I’m excited to try this, I’ve always been a fan of Reese Cups.

    For the almond layer I am considering adding 1 tablespoon of dried peanut butter powder; I like the texture it delivers, seems like the consistency found in the Reese filling that I admire.

    My husband dislikes chocolate desserts, it would be awesome to feature a future recipe where Chocolate or cocoa isn’t used. Thanks~

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