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!
Preparation Time
20 mins
Total Time
20 mins
Calories
68 Calories
Recipe Instructions
Step 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.
Ingredients
2 tablespoons lemon zest
1 pinch sea salt
¼ cup coconut oil, at room temperature
1 cup dry unsweetened shredded coconut
3 tablespoons powdered erythritol sweetener (such as Swerve®)
