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Today I’d like to share with you one of those delicious low-carb high-fat desserts … these are simply named Cashew Butter “Fat Bombs”. These fat bombs are creamy, soft, salty and sweet, loaded with cashew butter and can be ready in 20 minutes.
Sounds too good to be true? Keep reading to find out more!
Reasons to try these fat bombs
These cashew butter fat bombs are loaded with plenty of “good-for-you” ingredients, namely cashew nuts and cashew butter, extra virgin coconut oil, walnuts, dates, plus the magical Himalayan salt.
As for health benefits, this recipe supports healthy living all the way. It helps with having good mood, helps with sugar cravings, better digestion, fat burning, losing weight, feeling more positive, better skin, hair or nails … and the list can go on and on.
People of the world … this recipe was HEALTHY and DELICIOUS, and it was also:
Creamy
Satiating
Rich
Satisfying
Delicious
Special
Nourishing
Different
Perfect!
What are fat bombs? Are fat bombs healthy?
Fat bombs are essentially foods very high in healthy fats while also being quite low on carbohydrates. They’re made using high-quality fats such as coconut, avocado, nuts and their derivative oils and butters.
Fat bombs are very high-calorie dense foods so you don’t really need to eat that many pieces compared to store bought desserts that are very high in carbs (and low in beneficial fats, if I might add). As a side note, store bought desserts and treats are also loaded with unhealthy additives and preservatives, but that is a story for another time.
Back to fat bombs, they’re very popular on low-carb and ketogenic diets because of their high-fat content which helps one burn fat for energy, instead of carbs as it usually happens when you eat conventionally (aka the SAD diet – Standard American Diet).
But that’s not all because high-fat desserts and treats like this one are a great excuse for making real desserts that aren’t just based on sugars, refined flours and refined seed oils. Super!
Why I like fat bombs?
These days I follow mostly a plant-based diet focused on eating plenty of low-carb whole foods. But there are days when I just feel the need to eat more carbs (long days working, workout session, stressful event, etc) and this is where fat bombs come into place for me.
When I feel that I had too many carbs a few days in a row, I simply do what I call a “low-carb reset” – eg: I only eat low-carb high-fat meals and treats instead of what I used to eat on the previous days. The cravings for sugary foods disappear like magic!
Fat bombs are an important part of my “low-carb reset” plan since they are sweet enough to satisfy my cravings, without being too sweet with extra calories. But that’s not all, fat bombs also have plenty of healthy fats which help me feel satiated after eating just a few of them.
This kind of meal-dessert is perfect for eating more healthy fats while keeping my carbs intake to a minimum. It helps me get back on track quickly and I prove to myself once again that I’m not dependent on carbs, being able to get my energy from healthy fats instead.
Ingredients for Cashew Butter Fat Bombs
Only a few ingredients and 20 minutes later you’ll end-up with delicious cashew butter fat bombs. After that, it goes into the fridge to solidify and that is it!
These are the magic ingredients that you’ll be using to make these cashew fat bombs:
- Cashew Butter
- Extra Virgin Coconut Oil
- Coconut Flakes
- Unsalted Butter
- Raw Cashews or Walnuts
- Dried Dates
- Pinch of Himalayan Salt
That is it! No other ingredients will be needed. And while we’re here, no cooking will be needed either and no special kitchen utensils. You can’t get easier (and more delicious) than this.
Important note on SALT:
- I used unsalted cashew butter and salted plain butter.
- Note that you may have a situation where both cashew butter and plain butter could have salt added to them.
- In case only one of them has salt and the other doesn’t, you can follow my recipe exactly as is.
- In case both of them have salt, do not add the pinch of Himalayan salt.
- Finally, if none has salt, add 2 pinches of Himalayan salt.
How to make Cashew Butter Fat Bombs
Check-out the basic steps to follow when making cashew butter fat bombs (as always, complete details will be found in the recipe card!):
- Add all the wet ingredients (everything besides nuts, dates and salt) into a blender and mix on slow speed.
- Pour the resulting batter into a glass container and spread evenly on the entire surface. This is the first layer of your raw cookies.
- Add Himalayan salt on top, making sure to spread it evenly.
- Sprinkle chopped dates on top of the first layer, letting them soak into the batter.
- Next, carefully arrange the nuts on top of the dates layer. They should remain on top of everything else and slowly go down under their own weight.
- Almost ready! Move the container into the fridge for at least 4 hours to solidify.
- Remove from the fridge when solid and cut into squares. Keep in the fridge at all times and remove before serving. DONE!
If this is the first raw cookie you’re making, I promise you that it will forever change the way you see fat bombs and raw desserts in general.
Have you made this recipe and want to share a photo on social media? Don’t forget to tag it @refreshmyhealth so I can see what you’ve come up with. And if you enjoy it, please consider leaving me a 5-star review below. Thanks!
Have you tried fat bombs before? Would you try this recipe? Share your experience!
Delicious Cashew Butter Fat Bombs
Equipment
- Medium Container
- Blender (optional)
Ingredients
- 1 jar cashew butter (170-200 g, I used unsalted)
- 3 tbsp extra virgin coconut oil
- 1 handful coconut flakes
- 20-30 g butter (preferably raw, I used salted butter)
- 1 cup raw cashews and walnuts (pecans will do as well)
- 4 dried dates (seedless, chopped small)
- pinch of Himalayan salt
Instructions
- Add all the wet ingredients (cashew butter, coconut oil, coconut flakes and butter) into a blender and mix on slow speed. Better yet, you can mix them manually in a bowl.
- Once mixed, pour the resulting batter into a glass container and spread evenly. The contents should be about 1-1.5 cm in height. This is the first layer of your raw cookie.
- Add Himalayan salt on top, making sure to spread it evenly. Don’t mix it into the batter as it will melt by itself.
- Now it’s time to add all the dry ingredients one by one.
- Sprinkle chopped dates on top of the first layer, letting them soak into the batter by themselves.
- Next, carefully arrange the nuts on top of the dates layer. They should remain on top of everything else and will slowly go down under their own weight.
- Almost ready! Move the container into the fridge for at least 4 hours or until the batter gets solid.
- Remove from the fridge when solid and cut into squares. Keep in the fridge at all times and remove before serving. Enjoy!
Notes
- I used unsalted cashew butter and salted plain butter.
- Note that you may have a situation where both cashew butter and plain butter could have salt added to them.
- In case only one of them has salt and the other doesn’t, you can follow my recipe exactly as is.
- In case both of them have salt, do not add the pinch of Himalayan salt.
- Finally, if none has salt, add 2 pinches of Himalayan salt.
For more keto friendly desserts
If you liked these fat bombs, you’ll feel right at home with these keto friendly recipes:
These look amazing! I think they look so much more appetizing as bars than balls or fat bombs. Kind of tricks you into thinking you’re eating fudge!
Thanks for your message Bernice. I think you may be right … Due to the mix of coconut oil and cashew butter, these are a bit solid but also soft. I hope this makes sense 🙂
Let me know if you try them. Thanks 🙂
Oh, yeah! ThIS is THE ULTIMATE KETO COOKIE,
It’s definite.y packed with those healthy fats and has a bit of crunchiness that will make you look forward to the next bite 🙂
I absolutely love cashew butter so this keto cookie was a dream come true for my taste buds. Love how easy it was to make and it definitely was perfect for my keto cravings :))