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Chocolate Espresso Bombs (Keto, Vegan, Paleo)

Sinfully good mocha chocolate flavor in a guilt-free treat! Healthy fats without the sugar.
Prep Time1 min
Cook Time1 min
Total Time22 mins
Servings: 18 pieces



  • Gently melt all ingredients together in the microwave or a saucepan over medium low heat. Whisk smooth.
  • Taste and adjust if needed (more cacao, stevia or espresso) I also like to add a little salt & vanilla :)
  • Pour into a silicone candy mold or silicone ice cube tray. (Optional - gently tap tray on the counter and/or stir wells with a toothpick to release air bubbles)
  • Freeze 20 minutes or until solid, then refrigerate.
  • ENJOY.


Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 
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Sweet Leaf Vanilla Creme Stevia Drops: here on Amazon
Thai Kitchen Coconut Milk: here on Amazon
Viva Naturals Organic Cacao Powder: here on Amazon
Nutiva Organic Virgin Coconut Oil: here on Amazon
Medaglia D'Oro Instant Espresso Powder here on Amazon
Cashew Butter from Aldi.   Almond butter works great too and has lower carbs!
To store: These melt at room temp. Keep refrigerated in an airtight container for 2 weeks. Can be frozen for 2 months, but allow to thaw a few minutes before eating.
Nutrition Facts via MyFitnesPal for cashew butter version: 74 cal, 7g fat, 2g carb, 1g protein
For almond butter: 77 cal, 8g fat, 1g carb-1g fiber= 0g net carbs, 1g protein