Quick Orange Fat Bombs

If you liked those orange-and-cream ice pops as a kid, you’ll love these refreshing, high-fat treats.  Keep a batch on hand, so you can grab one for a quick snack attack!


  • 7.1 ounces (200 g) coconut butter
  • 1/4 cup (55g / 1.9oz) coconut oil
  • 1 Tbsp (6 g / 0.2 oz) freshly grated orange zest or 1 Tsp sugar-free orange extract
  • 2 Tbsp (20 g / 0.7 oz) powdered erythritol or Swerve
  • Few drops liquid stevia, to taste (optional)
  • 2 heaping Tbsp (28g / 1 oz) cacao nibs or ark chocolate chips


  • Melt the coconut butter and coconut oil in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup (235 ml / 8oz) of water, over medium heat.
  • Add the orange zest or extract and erythritol or Swerve.  If you want a sweeter taste, add the stevia.  Mix well to combine.
  • Fill a silicone candy mold or mini muffin cups with about 1-Tblsp (15g /10.5oz) portions of the coconut-orange mixture.  
  • Top with the cacao nibs or chocolate chips and place them on a tray.  Refrigerate for 30 minutes to 1 hour, or until solid.
  • Keep refrigerated for up to 1 week or freeze for up to 3 months.  Note that coconut oil and coconut butter soften at room temperature.

Nutrition facts per serving (1 Fat Bomb)

  • Total Carbs: 3.2 g
  • Fiber: 2g  
  • Net Carbs: 1.2 g  
  • Protein: 1 g  
  • Fat: 12.8 g
  • Calories from Carbs (4%)  Protein (3%)  Fat (93%)

This recipe came from the book: