Recipe By Fioa
Rating
Published Dec 2nd
Prep 20m Cook - Additional 30m Ready In 50m
Servings 16 fat bombs Calories 68.1

Make these tasty vegan fat bombs, made with lemon zest and coconut, ahead for a quick energy snack, and also for keto and raw diets!

Recipe Ingredients

  • 1 cup dry unsweetened shredded coconut
  • ¼ cup coconut oil, at room temperature
  • 3 tablespoons powdered erythritol sweetener (such as Swerve®)
  • 2 tablespoons lemon zest
  • 1 pinch sea salt

Cooking Directions

  1. 1 Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.

Nutrition Facts

  • Calories 68.1
  • Carbohydrate 3.4 g
  • Fat 7.2 g
  • Fiber 1 g
  • Protein 0.4 g
  • Saturated Fat 6.3 g
  • Sodium 22.2 mg
  • Sugar 0.5 g

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Reviews

  1. Followed the recipe but it was very difficult to scoop them into little balls. I tried using a small cookie scoop, which did not work. I then tried hand rolling them but that did not work either. So I placed the mixture in the refrigerator for 10 minutes and then I was able to scoop - Read more ...
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