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Well, hello there, friends! It’s day whatever of quarantine and I finally have another new recipe to post. I’m finally back to doing more recipe testing, as ingredients have become easier to come by lately. This recipe for vegan keto cookies ‘n cream fat bombs is based on a desire to recreate the Cookies ‘N Cream white chocolate bar made by a particular company that I absolutely adored growing up. Yes, I actually like white chocolate (I’m a monster). Anywho, these fat bombs are nut-free, soy-free and sweetener-free to boot.
Like all of my recipes, I try to find replacements for allergens and have listed them below. I know what a pain it can be to try and find a recipe to fit your dietary needs! Pretty much everything can be substituted, and I’ve listed out all substitutions I’ve tried below. I’ll be updating this (like with my other recipes) as I find new substitutions in the future! If you still don’t see what you are looking for, please comment below and I’ll do my best to help.
I really hope you enjoy this recipe! If you make them, I’d love to hear about it either in the comments below or on instagram, including any variations you tried. Be sure to tag me in the photo, so I am sure to see it. And without further ado…here’s the recipe. Enjoy!
Notes on Making Vegan Keto Cookies ‘N Cream Fat Bombs (nut-free, soy-free, sweetener-free)
- While these are sweetener-free, you can definitely add whatever sweetener you want. I’d recommend doing this slowly and tasting as you go. You can always add more, but you can’t really take it away!
- If you can’t get a hold of cocoa butter, coconut oil or cashew butter will both work in a 1:1 substitution. You can also just double the coconut manna. Cashew butter is definitely my favorite of these options, but is a bit higher in carbs. So, just be aware!
- The pea protein can be subbed for whatever protein powder you prefer in a 1:1 substitution. You could also just double the coconut milk powder.
- Similarly, if you would rather not use coconut milk powder, you can either double the protein powder, or use a powdered soy milk or rice milk instead. Keep in mind this will change the macros a bit.
- The coconut milk powder can also be replaced with MCT oil powder. This will reduce the carbs a bit and will also increase the medium chain triglycerides in these bad boys. I use the one from Perfect Keto (and you can save 15% on your order with the code MEATFREEKETO15).
- If you can’t find cacao nibs (or they just aren’t your style), sugar-free chocolate chips will work just as well.
- While I strive to provide accurate nutritional information, different brands and varieties of ingredients will have varying macros, so your calcuations might not be the exact same as mine! This is normal and expected.
- Be sure to read labels on ingredients – some protein powders and coconut milk powders in particular add in sugar, which can be an annoying surprise.
These easy-to-make sugar-free, dairy-free fat bombs are delicious and allergy-friendly!
- 100g cacao butter
- 100g coconut manna/butter
- 25g coconut milk powder
- 25g pea protein powder (or protein powder of choice)
- 2 tsp vanilla extract
- pinch salt
- 2 tbsp cacao nibs
- Melt all ingredients together in a bowl over a double boiler. Or, if your stove has a super low "melt" setting, you can melt everything on a pan on this. Portion out into a silicon mold (I use ice cube trays like these that let you pop the fat bomb out) and refrigerate or freeze until solid. I store these in the fridge.