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These Vegan Blackberry Coconut Fat Bombs are a vibrant and refreshing treat that perfectly balances rich, healthy fats with the bright, tart flavor of fresh berries. With a texture that sits somewhere between a creamy fudge and a smooth truffle, these snacks melt effortlessly on the tongue while providing a satisfying energy boost. The combination of coconut butter and coconut oil creates a velvety base, while a splash of lemon juice enhances the natural sweetness of the blackberries, making each bite feel like a decadent summer dessert without any of the sugar crash.
If you find yourself without blackberries, you can easily swap them for other keto-friendly berries like raspberries or strawberries, which pair just as beautifully with the tropical notes of the coconut. For those who prefer a different sweetener, liquid monk fruit or a powdered erythritol can be used in place of the stevia to suit your personal palate. If you want to experiment with the citrus profile, a bit of lime zest or even a tiny amount of ginger can add a lovely aromatic layer to the mix.
Because these fat bombs rely on coconut oil for their structure, they are best kept in the refrigerator where they will maintain their firm, bite-sized shape. For longer-term storage, you can keep them in an airtight container in the freezer for up to three months, making them a fantastic option for meal prepping your weekly snacks. These treats are intended to be served cold and do not require any reheating, as heat will cause them to melt back into a liquid state. When you are ready to enjoy one from the freezer, simply let it sit at room temperature for about five minutes to soften slightly, as this allows the fruity flavors and creamy texture to truly shine.
Yields 16 servings of Vegan Blackberry Coconut Fat Bombs
The Preparation
- 1 cup coconut butter
- 1 cup coconut oil
- 1/2 cup blackberries
- 1/2 teaspoon liquid stevia
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
The Execution
1. Add the coconut butter and coconut oil to a pot. Cook over medium heat, stirring as needed, until the butter and oil are well combined.
2. In a food processor blend the coconut oil mix, blackberries, stevia, vanilla extract, and lemon juice. Blend until smooth.
3. Line a small casserole dish with parchment paper. Spread out the fat bomb mixture, then refrigerate for one hour or until hard.
4. Chop up into pieces. Store covered in the refrigerator.
This makes a total of 16 servings of Vegan Blackberry Coconut Fat Bombs. Each serving comes out to be 230 calories, 23.9g fats, 1.4g net carbs, and 1.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup coconut butter | 1690 | 165.2 | 60.5 | 41.7 | 18.8 | 17.6 |
| 1 cup coconut oil | 1945 | 216 | 0 | 0 | 0 | 0 |
| 1/2 cup blackberries | 31 | 0.4 | 6.9 | 3.8 | 3.1 | 1 |
| 1/2 teaspoon liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1 tablespoon lemon juice | 3 | 0 | 0.9 | 0.1 | 0.8 | 0.1 |
| Totals | 3674 | 381.5 | 68.6 | 45.7 | 22.9 | 18.7 |
| Per Serving (/16) | 230 | 23.8 | 4.3 | 2.9 | 1.4 | 1.2 |
Vegan Blackberry Coconut Fat Bombs
Ingredients
- 1 cup coconut butter
- 1 cup coconut oil
- ½ cup blackberries
- ½ teaspoon liquid stevia
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Add the coconut butter and coconut oil to a pot. Cook over medium heat, stirring as needed, until the butter and oil are well combined.
- In a food processor blend the coconut oil mix, blackberries, stevia, vanilla extract, and lemon juice. Blend until smooth.
- Line a small casserole dish with parchment paper. Spread out the fat bomb mixture, then refrigerate for one hour or until hard.
- Chop up into pieces. Store covered in the refrigerator.
