Toasted Coconut Vanilla Fat Bombs
Toasted Coconut Vanilla Fat Bombs. Slightly sweet and insanely easy to make, these vanilla toasted coconut fat bombs are the perfect portable fat bomb! They're made in minutes and you can speed up the hardening time by popping them in the fridge or freezer.
Servings 12 fat bombs
Calories 134kcal
Ingredients
- 3 ounces cacao butter melted
- 3 tablespoons coconut oil melted
- 3/4 cup unsweetened flaked coconut
- 3/4 cup unsweetened flaked coconut toasted
- 3 1g packets stevia/erythrtiol blend
- 2 teaspoons pure vanilla extract
- 1 pinch salt
Instructions
- Stir together all ingredients in a medium bowl until well combined.
- Spoon the mixture into 12 fat bomb molds.
- Refrigerate until chilled, about 10 minutes in the freezer or 30 minutes in the fridge.
- Store in an airtight container in the fridge for up to 2 weeks.
Video
Notes
Unlike most fat bombs, because this recipe uses cacao butter as the base, these will soften but not fully melt at room temperature.
Nutrition
Calories: 134kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Sodium: 7mg | Potassium: 57mg | Fiber: 1g | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.4mg