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!
- 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
- 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.
- 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