Go Back
+ servings
Print Recipe
5 from 1 vote

Allergy Fat Bombs

These allergy fat bombs use local bee pollen and honey to help the body overcome seasonal allergies. And they taste amazing too!
Prep Time10 mins
Cooling TIme20 mins
Total Time30 mins
Course: Snack
Cuisine: Wellness
Keyword: coconut oil
Servings: 16 fat bombs
Author: Stephanie Pollard
Cost: $10


  • Small bowl
  • Wire whisk
  • Mini muffin tin liners or silicone mold


  • 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


  • 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.



Feel free to use a double boiler on the stove if you'd prefer to skip the microwave. 
These should keep for 2-3 weeks in the refrigerator.