Orange & Walnut Chocolate Fat Bombs

4.3 stars, average of 24 ratings

Orange & Walnut Chocolate Fat BombsPin recipeFollow us 81.9k

When creating this recipe, I was inspired by the delicious Crunchy Cherry Chocolate Confections from Low-carb So Simple. I wanted to make dairy-free "fat bombs", so I added some coconut oil for extra fat-burning MCTs.

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Why fat bombs? If you follow a ketogenic diet plan, you probably know that the main source of energy should come from fat. Fat bombs are easy snacks high in healthy fats and very low in carbs and protein. They are great for those who find it difficult to include more healthy fats in their diet or follow what is known as fat fast.

The first time I made these candies, I used 100g / 3.5 oz of dark chocolate and they melted outside the fridge. This was down to excessive coconut oil which melts at room temperature. After experimenting with different amounts, I found the mixture that worked well. These candies are not too hard and yet remain solid at room temperature.

Hands-on Overall

Nutritional values per truffle

1.5 grams 0.93 grams 1.5 grams 8.4 grams 3.7 grams 86.4 calories
Total Carbs2.4grams
Fiber0.93grams
Net Carbs1.5grams
Protein1.5grams
Fat8.4grams
of which Saturated3.7grams
Calories86.4kcal
Potassium63mg

Macronutrient ratio: Calories from carbs (6.8%), protein (6.7%), fat (86.4%)

Ingredients (makes 25 truffles)

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Instructions

  1. Melt the chocolate in a water bath, add coconut oil and cinnamon. Sweeten with stevia if needed and mix well. Orange & Walnut Chocolate Fat Bombs
  2. Add fresh orange peel and orange food extract. Food extract is not needed but will boost the flavour. Orange & Walnut Chocolate Fat Bombs
  3. Add roughly chopped walnuts and mix in well. Orange & Walnut Chocolate Fat Bombs
  4. Spoon the mixture into small paper muffin or candy cups. Orange & Walnut Chocolate Fat Bombs
  5. Place in the fridge for a couple of hours or until solid. Store them at room temperature. Orange & Walnut Chocolate Fat Bombs
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (30)

Thanks for the recipe. Can coconut oil be somehow substituted? It does not agree with me. 😊

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Hi Jane, you can use cocoa butter instead. The added advantage is that it will be stable at room temperature. Or you can use more dark chocolate, or even nut or seed butter. The options are endless! Just keep in mind that depending on the ingredients you use, it may have to be kept in the fridge.

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How many is in one serving? These look delicious!

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Thank you Kelsie! Nutrition facts are "per truffle" and I think a serving can be anything between 1 and 3 pieces.

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These are AMAZING. I used no sweetener, but added a little Himalayan pink salt on top. Any idea what the calories are? Thanks!

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Thank you Laryn! Calories are listed as "kcal" (per serving). Skipping the sweetener will have no effect on the calories.

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Great fat bomb! Just made it. It smells fantastic.
Could I make it with cacao and butter instead of chocolate, its to much carbs for me in it, and how much would I need for recipe?
Thanks
Your blog is great

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You can make your own homemade chocolate: Healthy Homemade Keto Chocolate (made with cacao butter + cacao powder but you could use regular dairy butter instead). Make sure to keep them in the fridge if you use dairy butter 😊

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I made these tonite and wanted to let you know these are deeeelicious.. yum yum.. I would need to hide them somewhere so that I do not finish all today itself 😜

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I'm glad you like them! 😊

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I just amde these. I won't lie, I didn't wait a few hrs, I waited long enough for them to harden and boy are they delicious!! I had a sweet tooth craving all day so this has sorted my cravings out. Thanks and keep up the delicious posts

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I made these for my fat bombs for energy this week. They will go well with morning protein drinks and satisfy a sweet tooth. They look and smell yummy. Can't wait!

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Just made these today.  The hardest part is waiting for them to firm up!  They are absolute perfection!  I love orange and chocolate and these fat bombs satisfy very craving. Thank you so much for the great recipe!

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Thank you for your kind words, Debbie!

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This are very tasty! I used Lily's Stevia sweetened dark chocolate premium bar and for the sweetener, I added stevia glycerite. I was really nervous that the coconut oil would overpower the taste but you nailed this recipe, Martina. The orange zest really is the perfect flavoring and dominates the coconut oil flavor. Thank you for this!

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Thank you Sara, I'm glad you liked them! 😊

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I was rather disappointed. The recipe yielded really bitter fat bombs. They were not the least bit sweet. I added Swerve then Splenda to make up for the lack of sweet and they tasted horrible. I'm really upset that I spent the money on ingredients to make this recipe.

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I'm sorry to hear that. Mine were perfect and many others liked them. Could it be too much orange extract (did you use it?) or stevia? That's what may have made them bitter...

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Could you tell me if the dark chocolate is unsweetened, or regular?  Thank you!

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Hi Kathy, I used regular but you can use unsweetened chocolate too. You may need to add more sweetener (stevia or powdered Erythritol).

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I do not have quite enough dark chocolate, can i add cocoa nibs to make enough?

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Hi Kathy, how about using more coconut oil and some unsweetened cocoa powder? I'm afraid cocoa nibs won't work in this recipe. They won't dissolve like regular chocolate.

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Thanks for the recipe Martina and Elviira, these are really nice. I personally didn't use any sweetener in my first batch and I wont change that next time round.
What percentage of carbs is your dark chocolate btw? The lowest in carbs i could find at Coles (Australia) was 22% (which also happened to be organic!).
Also, if your worried about them melting at room temperature, would it be beneficial to temper the chocolate before adding the coconut oil? I'm no expert in the area, and did not try this for my batch but perhaps someone who knows a bit more about it could comment.

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Thank you Jade! Just noticed your comment - the notifications don't work brilliantly. I think the chocolate I use has about 20 g net carbs in 100g / 3.5 oz (85% dark chocolate from Green & Black's). I think tempering the chocolate won't work, it's the coconut oil I'm afraid, that's what always gets soft. Thanks for trying them! 😊

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Great to hear that my recipe gave you some inspiration! Your version looks absolutely delicious! I'm totally in love with freshly grated orange peel -- it gives fresh and elegant flavor without too many carbs. The combination of orange and dark chocolate is simply divine!

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Thank you Elviira, I've also tried your version with cherry flavour - delicious!

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These look delicious! I am pinning them...

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Thank you Carolyn - yes, they really are 😊

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These are delicious! Made them today and couldn't wait to try them 😊

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I did the same - ate some of the mixture before spooning it in the paper cups and couldn't figure out how many candies one recipe makes. So, I made them again 😊

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