Hazelnut Choc Ice (Fat bomb)

This one got a lot of positive feedback on Instagram so I figured I’d better rearrange my recipe posting schedule & make this my next one!  I haven’t really had much of a craving for chocolate bars since going low carb however as I was going through my Feedly feed I saw a recipe which sent my brain into a spiral of taking a stab at making one – and it turned out pretty damn good!  Then I realised if I kept these in the freezer, instead of the fridge, they essentially become choc ice!  Even better!!

Almond Butter variation

Incidentally the recipe I stumbled across which got my brain juices flowing was one for Bounty Ice Cream over on KetoDietApp (if you haven’t yet definitely check out Martina’s site – it’s a great lowcarb/keto resource).  Now of course this is nothing like a chocolate bar but the word “Bounty” triggered an avalanche of thoughts that led me to concocting this delicious fat bomb!  It’s mainly avocado for all of it’s health benefits alongside various forms of coconut for form and texture, topped with a dash of chocolate 🙂

If you choose to keep the bars in the freezer (like I do) you have some delicious choc ice fat bombs, however if you choose to keep them in the fridge you end up with some delicious hazelnut chocolate bars.. The choice is yours!  (If you do keep them in the freezer I’d take them out 10 mins before you’re gonna eat them so they’re not rock hard 😉 )


Hazelnut Choc Ice (Fat bomb)
Macros per bar: 18.7g fat, 3.7g carbs & 2.6g protein (total of 197kcal)
Hazelnut Chocolate Bar
Prep Time 10 minutes
Passive Time 40 minutes
4 bars
  • 1 (heaped) tbsp Coconut cream
  • 3/4 large Avocado
  • 1 tbsp Dessicated coconut
  • 1 tbsp Hazelnut (raw)
  • 1 tbsp Hazelnut (roasted - you can take raw hazelnuts and put them in the oven on 160C/320F for about 10 mins to roast )
  • 1/2 tsp Vanilla Essence
  • 20 g Dark Chocolate (I use 90% cocoa)
  • 30 g Creamed coconut
  • 1/5 tsp Stevia or other sweetener (Optional - I didn't find it necessary but you might 🙂 )
  1. Using a fork, mash the avocado into a paste.
  2. Mix in the dessicated coconut, coconut cream & vanilla essence.
  3. Blitz the raw hazelnut in a blender (or finely chop with a knife if you don't have a blender).
  4. Mix the raw hazelnut into the avocado mixture.
  5. Chop your roasted hazelnuts into small pieces and stir into the avocado mixture.
  6. Evenly scoop 4 spoonfuls of mixture on a tray & and roughly shape into bars.
  7. Place the tray in the freezer for 20 mins.
  8. In the meantime, put the dark chocolate into a microwaveable bowl and microwave for 1 min.
  9. Add the creamed coconut to the bowl & microwave for a further 20 seconds.
  10. Stir the mixture well, then place in the freezer for a few minutes until it has a less liquid consistency.
  11. Take the tray out of the freezer, the bars should have hardened somewhat. You can now shape them more precisely into the rectangular shape if you wish.
  12. Using a knife, gently spread the chocolate coating over each bar, the top & all the sides. Make sure you save enough mixture to cover the bottom of the bars later.
  13. Place the bars back in the freezer for a further 10 minutes for the chocolate coating set.
  14. Take the tray out once again, turn the bars over spread the remaining chocolate coating gently over the bottom of the bars.
  15. Put the tray back in the freezer for a further 10 minutes for the chocolate coating to set.
  16. And you're done! Enjoy!