Wild Recipe: Mexican Chocolate Fat Bombs



  1. Start with softened but solid coconut oil, whisk in the MCT oil until smooth. Add in the chocolate powder, cinnamon, vanilla, and cayenne. Mix until smooth. Add in the honey and mix well.
  2. Distribute the chocolate into candy molds (or a parchment paper-lined container). Freeze to harden, about 30 minutes. Then unmold. If you used a container, lift the chocolate out by the parchment paper, and cut it into squares. Store the fat bombs in an airtight container in the freezer for a quick pick me up!
The recipe makes 12, per serving: Cal 96, 9 grams fat, 4 grams carbs, 2 grams fiber, 1 gram protein.
Star shape healthy chocolates

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