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!
Ingredients
- dry unsweetened shredded coconut: 1 cup
- coconut oil, at room temperature: 0.25 cup
- powdered erythritol sweetener (such as Swerve®): 3 Tbsp
- lemon zest: 2 Tbsp
- pinch sea salt: 1 piece
Metric Conversion
Stages of cooking
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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.
