Sunbutter Fat Bombs

by Alexa

When making fat bombs, coconut oil and cocoa butter are two nice fats to work with. When chilled they harden and give these Sunbutter Fat Bombs their shape.

Sunbutter Fat Bombs come to the rescue when the carb cravings hit. A stash of these frozen fat-full bites will keep you satisfied.

Snack Attack!

Don’t you just hate it when you have a snack attack and there’s not a healthy thing in sight? Nothing in the pantry, nothing in the fridge, nothing but a rack of Fritos in the cafeteria?

Once a week, usually on Sunday afternoon, I try to make a point to spend a little time in the kitchen preparing a power food snack for the week ahead. A few of my favorites are these sticks, celery dipped in this pesto, pumpkin jigglers and of course Sunbutter Fat Bombs.

But Isn’t Fat Evil?

For those new to fat bombs, they are essentially a good dose of healthy fat.

“Eat fat?” you ask.

“But aren’t you watching your figure?”

“You actually make a point of eating extra fat?”

For the last couple of years, I have subscribed to the research that Dr. David Perlmutter points to in his post on Dietary Fat and the Brain.

“Fat has been a critical macronutrient for humans and our forebears for at least 2 million years. But suddenly, fat became responsible for every health woe you could think of. Fortunately, science and common sense now prevail and this ridiculous aberration in human nutrition has been corrected,” says Perlmutter.

He further points out that, “Fat is good for the heart, brain, immune system and just about every aspect of human physiology you consider. And as it specifically relates to dementia, new research clearly shows us that individuals eating more of the “dreaded” fat actually have a substantial risk reduction for becoming demented while those with diets favoring carbohydrates the risk for dementia dramatically increased.”

So far eating a little extra fat has done me no harm. My weight is in check and I just had a full cardio workup and there’s not a clogged artery to be found.

Some of the “Good” Fats

Though I am not qualified to give health advice, I will say that I enjoy good fat. Cold-pressed coconut oil, avocado oil, olive oil, flaxseed oil and butter are pantry staples.

The beauty of fat is that it satiates. If you’ve ever had a good French meal, you know exactly what I’m talking about. How often do you get hungry after a breakfast of savory crepes with bechamel sauce? The fat in a meal like that can sustain me until dinner!

Now, I’m not saying to skip lunch, rather what I am saying is enjoy foods that satiate you and keep the sugar spikes at bay. A bag of salty corn chips (my personal crack) hits the spot, but an hour or two later I am back for more. And then afternoon rolls around and I feel gross and bloated.

Sunbutter Freezer Fat Bombs come to the rescue when the carb cravings hit. A stash of these frozen fat-full bites will keep you satisfied.

Sunbutter Fat Bombs

In this recipe you are getting fat from sunflower butter (and oh how good sunflower seeds are for you!) as well as from coconut oil and cocoa butter. Cold-pressed coconut oil and cocoa butter are two nice fats to work with and that, when chilled, harden and give these Sunbutter Fat Bombs their shape. These babies do soften up pretty quick at room temperature so they must be kept in the freezer or fridge.

Be careful not to overdose on fat bombs. Too many can make sensitive tummies queasy. I start with a couple of bites, wait a bit and see if it has curbed my hunger. If not, I pop a few more in my mouth and that usually does the trick.

Sunbutter Fat Bombs

Prep Time: 10 minutes

Total Time: 2 hours

Sunbutter Fat Bombs


  • 1/3 cup coconut oil like Nutiva
  • 2 tablespoons cocoa butter
  • 1 cup sunflower butter
  • 1 tablespoon vanilla extract
  • 2 droppers NuNaturals Pure Liquid Stevia Extract
  • 1/4 cup raw cacao powder or cocoa powder
  • 2 cups unsweetened shredded coconut
  • 1/2 cup raisins


  1. In a large saucepan over low, heat coconut oil, cocoa butter, sunflower butter until melted.
  2. Add vanilla, stevia, and raw cacao powder and stir until combined.
  3. Stir in coconut and raisins.
  4. Pour into silicon molds or into an 8x8-inch baking dish lined with parchment paper.
  5. Freeze.
  6. Pop fat bombs out of molds or slice into squares.
  7. Store in airtight container in freezer or refrigerator.

Sunbutter Freezer Fat Bombs come to the rescue when the carb cravings hit. A stash of these frozen fat-full bites will keep you satisfied.

More Good Stuff


Nutrimom July 5, 2016 - 3:58 pm

Can I say thank you for reminding people not to be afraid of fat in their diet? Say yay to optimal brain function! 🙂

Rebecca @ Strength and Sunshine July 6, 2016 - 5:09 am

Sunflower butter is a staple in my house! The best!

Cricket July 6, 2016 - 12:19 pm

These look great! I don’t have any stevia think I could just omit having a sweetener?

Alexa July 6, 2016 - 8:33 pm

Certainly! A little coconut sugar would be a nice addition, too.

Mandi July 6, 2016 - 8:17 pm

Totally pinned these! These look so yummy

Sarah July 7, 2016 - 1:08 am

I just saw these on Pinterest yesterday! 🙂

Do you know how much stevia that is in ml? My bottle doesn’t have a dropper.

Alexa July 9, 2016 - 9:34 pm

Sarah, I would just sweeten to taste with the stevia that you have on hand. Fingers are handy for this 🙂 I hope you enjoy them!

Gluten Free With Emily July 7, 2016 - 11:21 am

These name is spot on!

Kelly // The Pretty Bee July 8, 2016 - 6:59 am

Oooh, these look absolutely delicious! I can’t wait to try these!

Alisa Fleming July 9, 2016 - 9:41 am

This is my kind of recipe Alexa! Though my stomach still makes me eat it in moderation, I love having little treats like this and always have cocoa butter on hand.

Megan July 9, 2016 - 1:14 pm

YUM! I bet these are great chilled on a hot summer day!

Amanda July 11, 2016 - 6:48 am

These look like they would be a great treat! I love that they are peanut free!

Lauren July 11, 2016 - 9:28 am

Love these! I can’t do Stevia but I bet some honey would be perfect.

The Ultimate List of Fat Bomb Recipes - June 29, 2017 - 6:49 am

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