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Mexican Chocolate Fat Bombs

Servings 24
Author christanfromtexas


  • 1 cup almond butter
  • 1 cup coconut oil
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw cacao powder
  • 4 scoops collagen peptides
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper


  • In a small saucepan, on low heat, melt almond butter, coconut oil, honey and vanilla.  Leave on low heat, stirring frequently, until smooth and well-combined.
  • Turn off burner and add the remaining ingredients. Whisk to combine well. 
  • Remove from burner and allow to cool for a few minutes. 
  • Pour into ice trays, and place in freezer until firm. Once frozen, you can pop them out and store them in freezer bags, and pull out whenever you need a snack!


Macros: 148 calories, Fat 14.2g, Carbs 2.9g, Protein 3.6g