Coconut Cream Fat Bomb
These coconut cream fat bombs use “Coconut Butter” (also referred to as coconut cream concentrate or coconut manna) for texture instead of cashew butter as you will find in my regular Coconut Fat Bombs. This yields a fat bomb with a slightly lower carb count and a full coconut flavor!
Prep Time10 mins
Chill Time30 mins
Total Time10 mins
Servings: 16 Fat Bombs
You can use a mini-crockpot or a pan on your stove set on low for this recipe.
Combine the coconut oil, coconut cream concentrate,coconut extract, vanilla and stevia and heat on low temperature until melted.
Whisk to combine.
Pour 1 Tablespoon into each mold.
Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
Place carefully in your freezer for 20 minutes or until set.
Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
Store in an airtight container in your fridge or freezer!
Note: For a fuller coconut flavor, use unrefined coconut oil. Unrefined coconut oil tastes and smells like coconuts!
Nutrition facts are provided as estimates only.
Calories: 136kcal | Carbohydrates: 0g | Protein: 0g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 4mg | Fiber: 0g | Sugar: 0g | Iron: 0.1mg