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
- 1 cup dry unsweetened shredded coconut
- 0.25 cups coconut oil , at room temperature
- 3 tablespoons powdered erythritol sweetener , such as Swerve®
- 2 tablespoons lemon zest
- 1 pinch sea salt
Instructions
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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.
Nutrition Facts
Per serving
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