Go Back
Stack of Chocolate Banana Nuts Fat Bombs

Chocolate Banana Nuts Fat Bombs

Prep Time: 10 mins
Cook Time: 0 mins
Fridge Time: 6 hrs
Servings: 9 servings
Print Recipe
These chocolate fat bombs with banana and nuts are super decadent with their soft texture and a subtle banana flavor, on top of those crunchy nuts and rich chocolate taste. No baking required!


  • Double Boiler
  • Glass Tray


  • 70 g cacao mass
  • 70 g cacao butter
  • 70 g extra virgin coconut oil
  • 1 banana (peeled and sliced)
  • 30 g hazelnuts (chopped big)
  • 30 g walnuts (chopped big)
  • 30 g raisins
  • 1 tsp cinnamon powder
  • 1/2 tsp vanilla powder


Chocolate Paste

  • Add cacao mass, cacao butter, extra virgin coconut oil, vanilla and cinnamon, and 1/2 of banana (mashed), into a double boiler.
  • Keeping the double boiler temperature low, melt all the ingredients slowly until they combine into a chocolate paste.
  • Remove the bowl from the double boiler and set aside to cool down. The chocolate paste should be on the thick side.

Assemble these fat bombs

  • In a ceramic or glass tray (flat bottom) add hazelnuts, walnuts and raisins.
  • Now add the other 1/2 of banana (slices) on top of the nuts and raisins.
  • Pour the chocolate paste to cover everything, mixing gently using a spatula.
  • Move tray into the fridge to allow the fat bombs to harden (this will take a few hours).
  • Remove from the fridge when solid, cut into desired sizes and serve. Ready!


When done, these fat bombs will end-up having a soft texture, which means that you’ll have to keep them in the fridge most of the time.
Keep in mind that adding too much banana will break down the texture of these fat bombs. The same will happen if you add too many nuts or raisins.
If you want to be able to store these fat bombs outside the fridge for longer, use only half of the coconut oil and replace the other half with cacao mass or cacao butter.
Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-carb, Sugar-Free, Whole30
Keywords: banana, cacao, cacao butter, cacao mass, chocolate, hazelnuts, raisins, walnuts
Author: Marcel Corbeanu