Raspberry Chocolate Fat Bombs (Coconut Oil) – Simple, Rich, and Satisfying

These raspberry chocolate fat bombs are a quick treat that tastes like dessert but fits a low-carb lifestyle. They’re creamy, rich, and just sweet enough to feel special. You only need a handful of ingredients and a few minutes of hands-on time.

Keep a batch in the freezer for an easy snack, pre-workout bite, or late-night sweet fix. If you love chocolate and raspberries together, this one hits all the right notes.

Print Recipe

Raspberry Chocolate Fat Bombs (Coconut Oil) - Simple, Rich, and Satisfying

Prep Time10 minutes mins

Total Time10 minutes mins

Servings: 12 servings

Ingredients

• Coconut oil (virgin or refined, depending on your coconut flavor preference)
• Unsweetened cocoa powder
• Raspberries (fresh or frozen)
• Sweetener of choice (powdered erythritol, allulose, monk fruit, or honey/maple if not strict low-carb)
• Vanilla extract
• Pinch of salt
• Optional add-ins: shredded coconut, chopped dark chocolate (85%+), chia seeds, or crushed freeze-dried raspberries

Instructions

• Prep the mold: Line a mini muffin tin with silicone liners or use a silicone candy mold.This makes removal easy.
• Gently melt the coconut oil: Add 1/2 cup coconut oil to a small saucepan over low heat or microwave in 15–20 second bursts until just melted.
• Whisk in the chocolate base: Add 1/4 cup unsweetened cocoa powder, 2–4 tablespoons powdered sweetener (to taste), 1 teaspoon vanilla, and a pinch of salt. Whisk until smooth and glossy.
• Prep the raspberries: If using fresh, lightly mash a handful with a fork to release some juices; if frozen, thaw and pat dry. You’ll want about 1/2 cup total.
• Assemble: Spoon a little chocolate mixture into each mold (about 1 teaspoon).Add a few raspberry bits, then top with more chocolate to cover. Tap the tray gently to level.
• Optional textures: Sprinkle a tiny pinch of shredded coconut or crushed freeze-dried raspberries on top for a pretty finish.
• Chill: Refrigerate for 45–60 minutes or freeze for 20–30 minutes until firm.
• Serve: Pop out of the molds. Let them sit at room temperature for 2–3 minutes if frozen for the best bite.

Why This Recipe Works

• Coconut oil creates a silky texture that firms up perfectly in the fridge or freezer.
• Raspberries add natural tartness to balance the chocolate and keep the sweetness in check.
• Cocoa powder delivers deep chocolate flavor without extra sugar or fillers.
• Minimal prep: just melt, mix, pour, chill. No baking, no fuss.
• Easy to customize with sweeteners, toppings, or dairy-free swaps.

Shopping List

• Coconut oil (virgin or refined, depending on your coconut flavor preference)
• Unsweetened cocoa powder
• Raspberries (fresh or frozen)
• Sweetener of choice (powdered erythritol, allulose, monk fruit, or honey/maple if not strict low-carb)
• Vanilla extract
• Pinch of salt
• Optional add-ins: shredded coconut, chopped dark chocolate (85%+), chia seeds, or crushed freeze-dried raspberries

Instructions

1. Prep the mold: Line a mini muffin tin with silicone liners or use a silicone candy mold.

   This makes removal easy.

2. Gently melt the coconut oil: Add 1/2 cup coconut oil to a small saucepan over low heat or microwave in 15–20 second bursts until just melted.
3. Whisk in the chocolate base: Add 1/4 cup unsweetened cocoa powder, 2–4 tablespoons powdered sweetener (to taste), 1 teaspoon vanilla, and a pinch of salt. Whisk until smooth and glossy.
4. Prep the raspberries: If using fresh, lightly mash a handful with a fork to release some juices; if frozen, thaw and pat dry. You’ll want about 1/2 cup total.
5. Assemble: Spoon a little chocolate mixture into each mold (about 1 teaspoon).

   Add a few raspberry bits, then top with more chocolate to cover. Tap the tray gently to level.

6. Optional textures: Sprinkle a tiny pinch of shredded coconut or crushed freeze-dried raspberries on top for a pretty finish.
7. Chill: Refrigerate for 45–60 minutes or freeze for 20–30 minutes until firm.
8. Serve: Pop out of the molds. Let them sit at room temperature for 2–3 minutes if frozen for the best bite.

Keeping It Fresh

• Fridge: Store in an airtight container for up to 2 weeks.

  Keep layers separated with parchment paper.

• Freezer: Freeze for up to 2–3 months. Thaw a piece for a few minutes before eating.
• Avoid heat: Coconut oil melts easily. Keep them chilled until ready to serve.

Benefits of This Recipe

• Low carb and keto-friendly: When made with a zero-calorie sweetener, these fit well into low-carb eating.
• Quick energy: Coconut oil provides fats that can help keep you satisfied between meals.
• Simple ingredients: No complicated steps or specialty tools.
• Customizable sweetness: Adjust to your taste and dietary needs.

Pitfalls to Watch Out For

• Grainy texture: Use powdered sweetener, not granulated, to avoid grit.
• Watery berries: If using frozen raspberries, thaw and pat dry to prevent separation.
• Overheating the oil: Too hot can dull flavor and affect texture.

  Melt gently.

• Sticking to the pan: Use silicone molds or liners for easy release.

Variations You Can Try

• Creamy swirl: Whisk in 2–3 tablespoons of almond butter or peanut butter for a richer texture.
• Dark chocolate chunks: Stir in chopped 85–90% dark chocolate for extra crunch.
• Coconut raspberry: Add 2 tablespoons unsweetened shredded coconut to the mix.
• Lemon-raspberry twist: Add 1/2 teaspoon lemon zest to brighten the fruit.
• Dairy-boosted: Mix in 2 tablespoons of softened cream cheese for a fudge-like result.
• Nut-free crunch: Use cacao nibs or hemp seeds for texture without nuts.

FAQ

Can I use refined coconut oil instead of virgin?

Yes. Refined coconut oil has a neutral flavor, while virgin tastes more coconutty. Both will set well.

What sweetener works best?

Powdered erythritol or allulose blends work well and dissolve smoothly.

If you don’t need them to be low-carb, a little honey or maple syrup is fine.

Can I use strawberries or blueberries?

Absolutely. Strawberries and blueberries both work, but raspberries bring the best tart contrast. Just chop larger berries small.

How do I make them less soft at room temperature?

Add 1–2 tablespoons of cocoa butter or a small amount of nut butter to firm the structure.

Keeping them chilled remains key.

Why did the layers separate?

Excess moisture from the berries can cause separation. Pat berries dry and tap the tray to remove air pockets before chilling.

Are these kid-friendly?

Yes, though you may want to make them slightly sweeter for kids. Serve straight from the fridge so they don’t melt in little hands.

In Conclusion

Raspberry Chocolate Fat Bombs with coconut oil are a quick, satisfying treat that’s easy to keep on hand.

They’re rich, balanced, and simple to adapt to your taste. With a few pantry staples and fresh berries, you can make a batch in minutes. Keep them chilled and enjoy a small, perfectly sweet bite whenever you want.