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

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  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.