These Paleo Hot Cocoa Bombs are so fun and festive! They are all the rage right now, and for good reason. These hot cocoa bombs are a fun twist on classic hot cocoa. Watching them explode in the mug is just as fun as drinking them. They are VERY rich and chocolaty. Perfect for a chilly day with a Paleo Chocolate Chip Cookie!

List of Ingredients

DARK CHOCOLATE CHIPS: Dairy free dark chocolate chips are the base of these Paleo Hot Cocoa Bombs are

COCONUT OIL: Coconut oil is a great Paleo and Vegan baking fat.  In this case, it’s melted with the dark chocolate. Coconut oil is soft at room temperature and firm when cold. Once these hot cocoa bombs have been chilled, the coconut oil helps them retain their shape.

COCOA POWDER: To keep these hot cocoa bombs Paleo, I made a homemade hot cocoa powder. Cocoa powder and coconut sugar are combined to create the filling that goes inside the hot cocoa bombs.

COCONUT SUGAR: This granulated sugar is great for Paleo baking – made from coconuts and less processed than white sugar.  Here, they work with the cocoa powder to create a homemade cocoa powder.

MIX INS: Feel free to add in mini chocolate chips, or marshmallows or sprinkles for a non Paleo option. When the hot cocoa bombs “explode”, what’s inside them will now be in your hot cocoa.

 

Equipment Required

To make these Paleo Hot Cocoa Bombs, a silicone mold is necessary. I ordered mine from Amazon and it worked perfectly! Check out this Oat Milk Hot Chocolate for an equally delicious recipe!

How To Make

Step 1:

In a microwave safe dish, melt dark chocolate chips and coconut oil in 30 second increments, stopping to stir between each.

Once melted, use a spoon to spoon about 1 tablespoon of melted chocolate into each silicone mold. Use spoon to move chocolate around so that the entire mold is filled.

Place mold in fridge for 20 minutes.

Step 2:

Once chocolate has hardened, carefully remove from molds.

While they harden, make the hot cocoa powder. Mix cocoa powder and coconut sugar in a bowl and set aside.

Step 3:

Heat a large nonstick skillet over VERY low heat.

VERY carefully press one of the spheres down onto the skillet so that the edges melt slightly.

Do this for each sphere. Fill hot cocoa bombs with mix ins (hot cocoa powder, marshmallows, sprinkles, etc.).

Press two sphere halves together and repeat for remaining spheres.

If desired, melt additional chocolate and drizzle on top.

Place bombs on a plate and refrigerate for 10 minutes.

Step 4:

Once hardened, remove from fridge.

Place each bomb in a mug. Heat 1 cup of almond milk (or desired milk) and pour onto bombs.

Bombs will explode due to the heated milk and mix ins will rise to the top. Mix with a spoon and serve!

Tips and Tricks

Fill Silicone Molds

Use a spoon to move chocolate around to coat the entire inside of the spherical molds. Half filled molds will not work.

Refrigerate

After filling the molds with melted chocolate, refrigerate the molds until completely hardened. Once hardened, carefully pop them out of the molds. After bombs have been sealed together, place back in the fridge until hardened.

Use Hot Milk

These hot cocoa bombs will explode when hot almond milk is poured onto them. Lukewarm milk might not break open the bombs. Be very careful before sipping hot cocoa as it will be piping hot!

Get the Recipe: Paleo Hot Cocoa Bombs

These Paleo Hot Cocoa Bombs are a fun little treat for a cold day! They're fun, festive, and made with just a handful of ingredients you probably already have at home!
5 from 26 votes

Ingredients

Instructions 

  • In a microwave safe dish, melt dark chocolate chips and coconut oil in 30 second increments, stopping to stir between each.
  • Once melted, use a spoon to spoon about 1 tablespoon of melted chocolate into each silicone mold. Use spoon to move chocolate around so that the entire mold is filled.
  • Place mold in fridge for 20 minutes.
  • Once chocolate has hardened, carefully remove from molds.
  • While they harden, make the hot cocoa powder. Mix cocoa powder and coconut sugar in a bowl and set aside.
  • Heat a large nonstick skillet over VERY low heat.
  • VERY carefully press one of the spheres down onto the skillet so that the edges melt slightly.
  • Do this for each sphere. Fill hot cocoa bombs with mix ins (hot cocoa powder, marshmallows, sprinkles, etc.).
  • Press two sphere halves together and repeat for remaining spheres.
  • If desired, melt additional chocolate and drizzle on top.
  • Place bombs on a plate and refrigerate for 10 minutes.
  • Once hardened, remove from fridge.
  • Place each bomb in a mug. Heat 1 cup of almond milk (or desired milk) and pour onto bombs.
  • Bombs will explode due to the heated milk and mix ins will rise to the top. Mix with a spoon and serve!