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!

Fioa

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Recipe Summary

prep:
20 mins
additional:
30 mins
total:
50 mins
Servings:
16
Yield:
16 fat bombs
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

68 calories; protein 0.4g 1% DV; carbohydrates 3.4g 1% DV; fat 7.2g 11% DV; cholesterol 0mg; sodium 22.2mg 1% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/22/2020
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 them into little balls. I halved the recipe and instead of getting 8 bombs, I only got 5. They were tasty. Thanks for the recipe. Read More
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