Fat Bomb Recipe [Dairy Free]

Have you ever made Mary Shenouda’s Phat Fudge before? If not, you MUST. The first time I ever decided to make it, I didn’t have some of the ingredients the recipe called for, so I left some out and substituted others. The result was actually amazing. After making them my way a few times, I made them Mary’s way to see which recipe I preferred. Turns out, I really really LOVED the way I originally made them. But I never would have thought to make this concoction without Mary’s recipe. This is why I always encourage you to play around with recipes and food combinations. Do NOT be afraid. You may come up with something amazing. Like this…


Not only do I love this recipe and Mary for creating Phat Fudge in the first place, but I love that Phat Fudge is her “GU” replacement. You know those “GU” packets that marathoners always use for fuel? They’re disgusting and often cause runners a lot of tummy discomfort (something I’ve written about before). This is a WAY better alternative – for whatever you’re doing or fueling up for. From running, hiking, and biking, to just fueling up for the day ahead, Phat Fudge is THE way to go. It’s full of good-for-you fats and nutrients because it’s made from REAL food. Oh, and it’s absolutely delicious. Once again, I’ve slightly altered Mary’s recipe and that’s what I’m sharing here.

Fat Bomb Recipe [Dairy free] 

aka my version of Phat Fudge / Phat Fudge Original Recipe

Fat Bomb Recipe [Dairy Free]
Recipe type: Fudge
  • 1 cup peanut butter (substitute almond butter or tahini for paleo)
  • ½ cup coconut oil (1 cup for vegan)
  • ½ cup ghee (for dairy free) or grass fed butter (omit for vegan)
  • ¼ cup cacao powder or chopped 100% cacao
  • 2 tsp raw honey
  • 1 tsp pure vanilla extract
  • 2 tsp cinnamon
  • 1 tbsp turmeric
  1. Melt peanut butter, ghee, and coconut oil in a small pot on low heat
  2. Add in the remaining ingredients, whisking periodically to thoroughly mix everything
  3. Remove from heat and slowly pour into a silicon mold (I find it best to place my mold on a small baking pan)
  4. Freeze for at least 1 hour, depending on the size of your mold

Store in the freezer. I basically keep mine in the mold in the freezer and eat straight from there.


This recipe is SO SO good. It’s actually addicting. But don’t worry, one or two a day is perfectly reasonable and will fill you up. I sometimes have one in the morning with a small breakfast or have one after work before I start making dinner. They are the BEST things to have on hand when you have those hungry moments between meals. They are chocolaty, slightly peanut buttery, and the turmeric compliments the chocolaty taste in a way that is indescribable. You have to make them and taste for yourself. And the consistency? SO GOOD. Just do yourself a favor and make these ASAP. Then you’ll see why I am rambling on about how they’re so amazing.

Let me know if you give my version a try! I’d love to know in the comments below or on Instagram!


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