Friday, April 4, 2014

Vegan Keto Fat Bombs

In an effort to lose weight, I tried a keto diet while still being vegan. There seems to be enough interest in this diet for me to post some of my recipes. Some recipes are more recipe and some are more guides. This one is more recipe than guide, but I suggest tweaking it to your taste. Here is the original version of this recipe.


1 cup melted virgin coconut oil
1 tsp vanilla extract or imitation vanilla extract
Stevia to your sweetness level (~1 Tbsp is a good start)
1/2 tsp salt (kosher, sea, pink himalayan - you can play with this)
2 Tbsp unsweetened cocoa powder (make more chocolate-y with up to 4 Tbsp total.)
2 Tbsp almond butter or peanut butter

  1. Melt coconut oil if not already melted in microwave (~1.5 minutes)
  2. Add all remaining ingredients.
  3. Whisk until well mixed.
  4. Pour into mini-cupcake pan, filling each cup about half-way. 
  5. Freeze for 20 minutes to harden.

  • Makes 16. (Fewer if you fill the cups all the way, more if you skimp a little.)
  • Store in refrigerator.
  • Depending on your brands, these will be ~1/4 carb or more.
  • Taste awesome topped with peanut butter.

Thursday, April 3, 2014

Vegan Hot Chocolate

I started making vegan hot chocolate in the fall of 2012 when it started getting colder.

12 oz unsweetened vanilla almond milk
1.5 Tablespoons stevia
1 Tablespoon unsweetened cocoa


  1. In a small saucepan, heat all 3 ingredients over medium to medium-high heat. 
  2. Use a whisk to combine the cocoa, sweetener, and milk. 
  3. Heat until steaming. 
  4. Serve.
  • Depending on your brands, this is 1 carb for a low carb diet, and about 55 calories.
  • You can use any sweetener of your choice to your taste, which changes the calories and carb levels. Confectioner's sugar is a good add if you do not care about carbs or calories.
  • Top with vegan marshmallows. Yum!