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5 from 1 vote

Allergy Fat Bombs

Servings: 16 fat bombs
Author: Stephanie Pollard


  • ½ cup cocoa butter
  • ¼ cup coconut oil
  • ¼ cup tahini you can also use almond or peanut butter
  • 2 tablespoons coconut cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon local honey
  • 1 tablespoon local bee pollen
  • Small muffin tin liners or a silicon mold


  • Combine everything except the honey and pollen in a small bowl. Microwave in 30-second intervals until just melted. The cocoa butter might take longer than the other ingredients, in which case just whisk the mixture until it fully melts. 
  • Add the honey and pollen and whisk again.
  • Spoon the mixture into your muffin tin liners and sprinkle with extra bee pollen. Freeze for 20 minutes or until solid.
  • Store your fat bombs in the refrigerator and eat one or two a day throughout allergy season.