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Vegan Marbled Healthy Fat Bombs (Almond Butter Chocolate Fat Bombs) (w/ Keto Option) (Vegan, GF, SF)

Fat bombs are a trendy, high-fat, keto snack/dessert that are just what they sound like: rich, crave-worthy, melt-in-your-mouth goodness. Here fat bombs get a vegan revamping with a version sweetened with dates and a keto option. Feel free to sub your nut/seed butter of choice for the almond butter and/or use my Date-Sweetened White Chocolate in place of the dark chocolate.

I crafted this recipe so you have two options for a sweetener: dates or stevia/monk fruit. I made the date-sweetened version less sweet than I typically would for a dessert to try and keep that version lower in carbs.

I try to avoid artificial sweeteners when I can, but I want to include recipes for those of my readers who are keto (as of right now I don't have many keto recipes on The Dimpled Date).

P.S. stay tuned, as I am trying to craft recipes for keto vegan raw cakes based on my experience and knowledge as a certified Raw Vegan Pastry Chef. For one of my (non-keto) cakes, see my Raw Peppermint Bark Cake, and check out my most recent posts to see some cakes I've been working on that are on their way to The Dimpled Date soon.

These fat bombs are more like a light fudge and are vegan, gluten-free, grain-free, refined sugar free, and the date-sweetened version is paleo while the stevia/monk fruit-sweetened version is keto, low-carb, and 100% sugar-free.

These treats are melt-in-your mouth creamy and are sweet enough but not overly sweet. The low-carb version is perfect for keto as it is high-fat, low-carb, and has a little bit of protein. The chocolate and almond butter pair perfectly in a way that's different from an almond butter cup.

Pop one of these as a snack or enjoy a couple for dessert without the guilt. Plus, these are so simple and quick to make. You may use any type of chocolate mold, preferably silicone ones. I used a small heart-shaped chocolate mold with 24 cavities here, but buttercup molds, truffle molds, candy molds, and most other molds would work here. And you don't have to marble these fat bombs if you don't want. You can choose to pour one layer into the mold first, filling the cavities halfway, then let it set in the fridge. Then once set, you can pour the other layer on top and chill one last time.

For a keto sweetener, I highly recommend pure monk fruit extract or stevia (so with no added erythritol, allulose, etc.). The stevia or monk fruit can be powdered, granulated, liquid, maple-syrup style, or even flavored if the flavor lends itself well to chocolate and almond butter. And for pure monk fruit extract or stevia, I recommend starting with just a tiny bit of sweetener, tasting, then adding additional sweetener in very small increments to taste (this stuff is VERY sweet: monk fruit and stevia are both 200 times more sweet than sugar, so a little goes a long way! For pure liquid monk fruit extract, I usually start with 5 to 8 drops then add additional monk fruit one drop at a time to taste). In reality, you may use whatever artificial sweetener you wish, to taste, but I prefer stevia and monk fruit (esp. monk fruit) when I do use artificial sweeteners as these ones are actually natural (come from nature) and are among the safer and more healthy artificial sweeteners.

For my keto readers, are there any new keto recipes you want to see on The Dimpled Date? If so, leave your suggestions in the comments!

For marbling these fat bombs, I just poured a little of each layer into each mold cavity then swirled the two layers with a toothpick. Easy, right?

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Keep posted for more delicious recipes, and don't forget to like this post and leave a comment if you enjoyed it!

As always,

Enjoy! <3


Vegan Marbled Healthy Fat Bombs (Almond Butter Chocolate Fat Bombs) (Vegan, Gluten-Free, Refined Sugar Free, Paleo Option, Keto Option, 100% Sugar-Free Option)

Prep Time: 35 minutes (incl. time to make Date-Sweetened Dark Chocolate)

Cook Time: 0 minutes

Chill Time: 1 to 1 1/2 hours

Total Time: 1 hour 35 minutes to 2 hours 5 minutes

Servings: 25 to 30 small heart-shaped fat bombs (depends on the mold you use)

Ingredients (for the dark chocolate layer):

-1 batch my Date-Sweetened Dark Chocolate (when making this, adjust the amount of date paste to only 2 Tbsp and more to taste to your preferred sweetness OR use granulated/powdered/liquid pure monk fruit or stevia, to taste for keto)

Ingredients (for the almond butter layer):

-1/4 cup cacao butter

-1/4 cup virgin cold-pressed unrefined coconut oil

-1/2 cup creamy almond butter (or creamy nut/seed butter of choice)

-1 1/2 Tbsp to 2 Tbsp date paste (check out Detoxinista's recipe for date paste!) OR pure monk fruit or stevia, to taste (can be granulated, powdered, liquid, etc.) (for keto)

-1 tsp vanilla extract

-pinch sea salt


1. Make a single batch of my Date-Sweetened Dark Chocolate as per the directions in that recipe, but with the ingredients adjustments above, under the "Ingredients" list (so use 2 Tbsp date paste per single batch of Date-Sweetened Dark Chocolate or sub the dates in the recipe entirely w/ pure monk fruit or stevia to taste). Don't chill yet.

2. Make the Almond Butter Layer: melt the cacao butter and coconut oil in a double boiler on the stove (or melt in a small saucepan on the stove on the lowest heat setting, watching frequently). Pour the melted cacao butter and coconut oil into a medium heat-safe glass bowl and whisk to combine.

3. Add the almond butter (or nut/seed butter of choice) and whisk again until the nut butter melts and the mixture is smooth and well incorporated.

4. Add the date paste OR pure monk fruit/stevia and mix thoroughly until as uniform as you can get it (the date paste won't completely incorporate and that's OK).

5. Add in the vanilla and sea salt and whisk again to combine.

6. If you went the date-sweetened route, use an immersion blender (stick blender) to break up the pieces of dates left from the date paste and blend them into the almond butter layer as best you can (use a circular motion and try to break up any pieces of dates that you find. Also: to avoid a mess, keep the immersion blender immersed in the mixture when it's on and running). It's OK if you don't 100% blend all of the date paste into the almond butter layer (actually, you won't be able to fully blend the date paste into this layer, so don't get hung up if the date paste isn't completely incorporated).

7. Grab your silicone chocolate mold and place it on a baking sheet or large cutting board to keep it level while it chills. Spoon a little of each the almond butter layer and the chocolate layer into each cavity in the silicone chocolate mold, alternating between the layers as needed. You don't have to be precise, in fact, doing it unintentionally will often make the best pattern. Once you've filled up each cavity just shy of the top, take a toothpick and swirl the two layers together. See my photos for some cool design inspiration. You can't make a mistake, so have fun with it! Alternately, you can have one solid layer of chocolate with one solid layer of the almond butter layer on top of it with no marbling for a different design. See the body of this post, above, for instructions on how to do this.

8. Once you're satisfied with your designs, move the fat bombs to the fridge to solidify and set for 1 to 1 1/2 hours.

9. Remove the fat bombs from the molds and serve as an in-between-meals snack, a post-workout pick-me-up, or a healthy dessert. Store leftovers in an airtight container in the fridge or in an airtight container in the freezer for longer storage (these things really melt fast at room temperature!). Enjoy!

Nutrition Facts:

Per serving (1 fat bomb w/ date paste):

Calories: 133 Total Fat: 13 grams Saturated Fat: 8 grams

Sodium: 0% (DV) Total Carbohydrates: 4 grams Fiber: 1 gram

Sugar: 2 grams Protein: 1 gram Iron: 7% (DV) Potassium: 1% (DV)

Nutrition Facts:

Per serving (1 fat bomb w/ pure monk fruit):

Calories: 68 Total Fat: 6 grams Saturated Fat: 2 grams Sodium: 1% (DV)

Total Carbohydrates: 2 grams Fiber: 1 gram Sugar: 0 grams Protein: 1.8 grams

Iron: 8% (DV) Potassium: 2% (DV)

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