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!
Prep
8 min
Cook
3 min
Servings
Difficulty
Easy
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
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 per serving
Printed from PantryLink · https://pantrylink.app/recipes/vegan-keto-lemon-fat-bombs