These tasty vegan fat bombs are made with lemon zest and coconut and are great for an energy snack to keep you feeling fuller for longer.
1 cup Dry Unsweetened Shredded Coconut
¼ cup Coconut Oil, at room temperature
3 tbsp Powdered Erythritol Sweetener
2 tbsp Lemon Zest
1 Pinch of Sea Salt
1
Blend shredded coconut in a food processor until creamy, about 15 minutes.
2
Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined.
3
Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.
CategoryBaking, DessertCuisineGluten-Free, Ketogenic, Ketogenic-Vegan
Ingredients
1 cup Dry Unsweetened Shredded Coconut
¼ cup Coconut Oil, at room temperature
3 tbsp Powdered Erythritol Sweetener
2 tbsp Lemon Zest
1 Pinch of Sea Salt
Directions
1
Blend shredded coconut in a food processor until creamy, about 15 minutes.
2
Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined.
3
Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.