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Guest post by Vital Food Therapeutics Intern, Brooke Hopfauf.

Fat bombs are the perfect snack for an energy boost and provide long-lasting satiety. Coconut oil has medium chain triglycerides, which are easier to absorb than many other fats. Nut butters are a great alternative to whole nuts since they’re easier to digest.  

Makes 8-10 large, 14-16 small



  1. Combine 1/3 cup of the nut butter, coconut oil, clover honey, and cacao in a small saucepan.
  2. Heat on low while whisking until melted and combined and then add the collagen peptides and salt; mix well.
  3. Remove from heat and mix in vanilla.
  4. Drop 1 small spoonful into the bottom of 8 silicon molds. Tilt and turn the mold so that the chocolate mixture coats all edges and walls of the mold. Place in freezer for 10 minutes to harden.
  5. Remove from freezer and spoon a bit of nut butter into each  mold.
  6. Finish by pouring over the rest of the chocolate mixture, covering the nut butter and filling to the top.
  7. Freeze for 10 minutes. Remove and add any additional desired toppings.
  8. Place back in freezer and allow to completely harden (for at least 1 hour or overnight).
  9. Store fat bombs in freezer, as they will melt if left on the counter or in the refrigerator.

**Though chocolate is shown in the red/more fermentable/scd illegal column of Dr. Siebecker’s SIBO Specific Food Guide, many people tolerate small amounts of low FODMAP, dark chocolate and it is likely that Dr. Siebecker will change the classification of chocolate in the next iteration of her diet. Test small amounts if you are trying chocolate for the first time.

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