Learn how to make the BEST keto chocolate fat bombs recipe, made with 2 ingredients! NO cream cheese, no coconut oil, and no sugar! Smooth, creamy and fudgy in one, it’s vegan, paleo, low carb and sugar free!
Line a plate with parchment paper and set aside.
In a microwave-safe bowl or small saucepan, combine your almond butter and chocolate chips and melt together, until combined.
Whisk very well and allow to cool. Once cool, use a cookie scoop and roll out 24 small balls and place on the lined plate. Place in the freezer.
If desired, melt 1-2 cups of chocolate chips. Using two forks, dip each fat bomb in the melted chocolate until completely covered. Refrigerate until chocolate has firmed up.
If Keto Chocolate Fat Bombs (Paleo, Vegan) are covered in chocolate, they can be kept at room temperature for at least 2 weeks.
If not, they need to be refrigerated or frozen. They will keep for 2 months in the fridge or stored for 6 months in the freezer.