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prep time
1 h 40 min
cook time
0 min
ready time
1 h 40 min
Keto Vegan Hazelnut Fat Bombs
Is it a dessert, a snack, or health food? This vegan Keto recipe can be all three! Raw hazelnuts are ground into a chunky paste with organic cocoa powder, coconut oil, and just a pinch of sweetness. The mixture is easily formed into little fat bombs that can be eaten in 1-2 bites. Even when there’s chocolate involved, vegan fat bombs are good to eat at the beginning or middle of the day. The high fat content will help you stay fueled through a light workout or simply the hustle and bustle of your morning. Eating a fat bomb later in the day is also helpful in keeping you out of the Keto flu zone and can make eating Keto easier for any newcomers.
Hazelnut spread
Store-bought hazelnut spread is inspired by the more traditional pastry sweet called gianduja. Gianduja is a mixture of hazelnuts and chocolate, but it comes in a firm brick to be sliced. Before chocolate hazelnut spread was invented, a thin slice of gianduja was added to bread to convince children to eat their breakfast (we’ve learned better nutrition since then). It was only natural the chocolate treat was turned into a more convenient spread to quickly slather on toast.
Turn The Recipe Into A Healthy Keto Dessert
If the idea of Keto vegan hazelnut spread gets you excited, you can make this fat bomb recipe an extra special treat. Freeze the fat bombs. Then, melt Keto chocolate chips and coconut oil together to make a vegan chocolate sauce. Dip the frozen fat bombs in the chocolate, and let them cool and harden. Now, you have Keto vegan hazelnut truffles!
Net Carbs
1.9 g
Fiber
2.6 g
Total Carbs
4.5 g
Protein
3.8 g
Fats
16.8 g
172 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Hazelnuts Or Filberts
6 oz
Coconut oil
3 tsp
Cocoa powder
1 tbsp
Salt
1 dash
Liquid stevia
15 Drop
Vanilla extract
0.13 tsp
Recipe Steps
steps 3
1 h 40 min
Step 1
Place hazelnuts in either a food processor or a good quality blender, and blend them at high speed. You can use a spatula to scrape down the sides between pulses if needed. Continue blending the hazelnuts until you crush them enough to start releasing a little oil. Add room temperature coconut oil, cocoa powder, salt, liquid stevia, and vanilla extract to the hazelnuts, and blend until you get a paste with small lumps of hazelnuts in them. Transfer the mixture to a small bowl or container to chill in your refrigerator for 30 minutes.Step 2
After 30 minutes, the hazelnut mixture should be much firmer. Line a sheet tray with parchment paper and set it next to you. Scoop the hazelnut spread into 2-tablespoon portions and roll each one into a ball. The natural heat from your hands will quickly melt the fat in the fat bomb. It may help you to use a small metal scoop or #40 pastry scoop to quickly portion the fat bombs.Step 3
Once the fat bombs are all arranged on the parchment paper, place them in your refrigerator or freezer to set. The fat bombs need a minimum of 60 minutes to be fully set in the refrigerator. You can freeze them if you like your fat bombs extra cold. You can include an additional sprinkle of unsweetened cocoa powder on the fat bombs at your discretion if you like an extra hint of chocolate.
