3 Easter Fat Bombs

Easter Fat Bomb Recipes

Easter Fat Bomb Recipes.jpg

What would Easter be without Chocolate? Answer: Just a normal day.

However, unless the Easter Bunny now has an unlimited budget and can afford to buy that organic, wind-dried and gravity-crushed, 100% Caribbean chocolate, finding a paleo and sugar-free chocolate egg can be difficult.

Since we can’t imagine Easter without chocolate, here are our 3 favourite paleo friendly Easter Fat Bombs (and because they’re fat bombs, you physically won’t be able to eat the whole stash the Easter Bunny gives you).

  1. Simple Dark Chocolate Fat Bomb Recipe

Makes 10 fat bombs

Ingredients fatbomb1

  • 110g 85%+ dark chocolate
  • 4 tbsp coconut oil
  • Pinch of salt


  1. Add the chocolate and coconut oil to a saucepan and stir over low heat until the chocolate has melted.
  2. Let the mixture cool slightly and then pour into moulds (given its for Easter, we like to use Easter egg moulds, but you could use anything – even a deep, lined baking tray and just cut the fat bombs into squares when set).
  3. Place in the fridge and let the fat bombs cool for at least an hour.


2. Dark Chocolate and Peanut Butter Fat Bomb Recipe

Makes 16 fat bombs


  • 110g 85%+ dark chocolate
  • 3 tbsp coconut oil
  • 1/3 cup of pure sugar and vegetable oil free peanut butter (you could really use any nut butter you like…except Nutella, that doesn’t count as a nut butter!)
  • 1 tsp vanilla powder (you can buy this in a grinder at the supermarket)


  1. As with the first recipe, add the chocolate and coconut oil to a saucepan and stir over low heat until the chocolate has melted.
  2. Once completely melted, take the pan off the heat and let the mixture cool slightly before adding in the remaining ingredients.
  3. Pour into your moulds and let the mixture set for at least an hour.


3. Coconut and Matcha Green Tea Fat Bomb Recipe

Makes 32 fat bombs


  • 1 cup coconut butter (you can by this at good supermarkets or health food stores)
  • 1 cup of coconut oil
  • 1 tsp vanilla powder (again, you can buy this at the supermarket in a grinder)
  • ½ tsp cinnamon
  • 1 tbsp Matcha green tea powder plus 2 tbsp extra for decorating
  • Pinch of salt
  • 1 cup finely shredded unsweetened coconut, for decorating


  1. Add coconut butter, coconut oil, vanilla powder, cinnamon, matcha powder, cinnamon and salt into a bowl and mix until combined.
  2. Set aside the mixture in a cool space or the fridge until it firms up, resembling the texture of chocolate truffles.
  3. While the mixture is firming up, combine the matcha powder for decorating and the shredded coconut to a large bowl – you want to make sure the bowl is big enough to roll your fat bombs in.
  4. Once the fat bomb mixture is cooled, run your hands under cold water and then take a decent size teaspoon of the mixture and roll into a ball. Then cover in the matcha and coconut mix to decorate. Place on a tray back in the fridge to set.
  5. Repeat step 4 another 31 times!!


It’s best to keep fat bombs in an air tight container in the freezer. When they are stored this way you can keep them for about 2 weeks…but it depends how hungry you are!!

Just make sure to remind Easter Bunny to hide the fat bombs in a cool place…melted fat bombs for Easter might not be that nice (still tasty, but hard to handle).