Chocolate & Hazelnut Fat Bombs Recipe | Abel & Cole

Chocolate & Hazelnut Fat Bombs

Cooking time
Serves12 people
Vegetarians Vegans Gluten-free diets
Chocolate & Hazelnut Fat Bombs

Fans of chocolate hazelnut spread will love these mini fat bombs, a low carb blend of hazelnut butter, dark chocolate and coconut oil. Set in bite-sized portions, they keep brilliantly in the freezer and make a tasty snack on country walks.


  • 120g hazelnut butter
  • 50g raw coconut oil
  • 50g 88% cocoa solids dark chocolate
  • A pinch of sea salt flakes (optional)

Prep: 15 mins | Cook: 2-3 mins + chilling

Buy the ingredients to start making your own
Add Ingredients To Basket


1. If you have a mini muffin tin, line the holes with mini muffin cases. If not, you can pop 12 mini muffin cases on a baking tray. Or alternatively, use an ice cube tray to make the fat bombs in (no need to line, but you may want to rub a little coconut oil around the insides of the ice cube tray).
2. Scoop the hazelnut butter and coconut oil into a small pan. Break the chocolate into small pieces and add to the pan. Set over a low heat and gently warm, stirring, till the chocolate and coconut oil are smooth and combined.
3. Spoon the hazelnut and chocolate mixture into the mini muffin cases or ice cube tray. Pop in the fridge and leave for 30-40 mins, then take out of the fridge and sprinkle a little salt over each one, if you like. Return to the fridge and chill for another 1-2 hrs till set. You can transfer the fat bombs to an airtight tub and store in the fridge for a couple of weeks, or store in the freezer for up to 3 months. You can eat them from frozen, or let them defrost for 30 mins before eating.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop