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Mexican Hot Chocolate Gummy Bombs

These chocolate treats are a great alternative to regular brain bombs because they don’t melt if you’re on the go. The texture is like a cross between a mousse and firm jello. Don’t like spice? No problem, you can omit the pepper.

Mexican Hot Chocolate Gummy Bombs

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Prep Time
5 min
Passive Time
1 hour chill time


  • 1 can (13.5oz) full-fat coconut milk
  • 3 Tbsp grass-fed gelatin
  • 1 1/2 Tbsp cacao powder
  • 1 Tbsp MCT oil
  • 1 1/2 tsp cinnamon
  • Vanilla stevia drops, to taste
  • Pinch sea salt
  • Pinch Cayenne pepper



  1. Add everything to a blender and process until smooth.

  2. Pour into a large loaf pan and place in refrigerator for an hour, or until set.

  3. Cut into 16 squares. Store in refrigerator until ready to eat.

Recipe Notes

Nutritional Information”

Calories: 63

Protein 2.5g

Fat: 5.5g

Carbs: 0.5g

Fiber: 0g


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