Coconut Fat Bombs

5 from 4 votes

Biting into these coconut fat bombs makes me feel like I’m eating a coconut truffle. If you want a fancier finish, toast the coconut in the oven (350 degrees) for a few minutes before adding it to the fat bomb mixture. Toasting coconut brings out the flavor—make sure you watch the coconut closely as it can brown quickly.

Course Fat Bomb, Keto

Cuisine Keto

Keyword fat bomb

Prep Time 10

Cook Time 20

Cooling Time 30

Total Time 1

Servings Fat Bombs

Calories 133kcal

Author Tara Wright

Ingredients

1 Cup Coconut Oil
1 Tsp Pure Vanilla Extract
1 Tsp Coconut Extract
2 Tbsp Cashew Butter
½ Oz Coconut Shredded, Unsweetened
20 Drops Liquid Stevia

Instructions

You can use a mini-crockpot or a pan on your stove set on low for this fat bomb recipe. Be careful not to heat the ingredients too much. You just want this warm. Not steaming hot.
Combine the ingredients and heat on low temperature until melted. Whisk to combine.
Pour 1 Tablespoon of the fat bomb mixture into each mold. (You can use mini cupcake pans if you do not have a mold for this fat bomb recipe) Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
Place your tray of fat bombs carefully in your freezer for 20 minutes or until set. Note: If you use a silicone mold, put a cookie sheet underneath them to make moving them easier. Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
Store your fat bombs in an airtight container in your fridge or freezer!

Video

Notes

Nutrition facts are provided as estimates only.

Nutrition