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Wild Recipe: Mexican Chocolate Fat Bombs

Colin Stuckert

 Recipe Credit:  The Castaway Kitchen

Recipe Credit: The Castaway Kitchen


  • ¼ cup Wild coconut oil
  • 3 tbsp. Wild MCT oil
  • ½ cup Wild Chocolate Powder
  • ½ tsp Wild Vanilla Powder
  • ½ tsp cinnamon
  • Pinch of cayenne
  • 1 tsp raw honey


  1. Start with softened but solid coconut oil, whisk in the MCT oil until smooth. Add in the chocolate power, cinnamon, vanilla and cayenne. Mix until smooth. Add in the honey and mix well.
  2. Distribute the chocolate into candy molds (or a parchment paper lined container). Freeze to harden, about 30 minutes. Then unmold. If you used a container, lift the chocolate out by the parchment paper, and cut it into squares. Store the fat bombs in an airtight container in the freezer for quick pick me up!

The recipe makes 12, per serving: Cal 96, 9 grams fat, 4 grams carbs, 2 grams fiber, 1 gram protein.