Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1/2 cup extra virgin coconut oil (solidified but soft)
- 1/4 cup grass-fed butter (softened)
- 2 tablespoons powdered erythritol or monk fruit sweetener
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
Instructions
- In a medium-sized mixing bowl, combine the softened coconut oil and grass-fed butter. Use a hand mixer or a sturdy whisk to cream them together until the mixture looks smooth and fluffy. Add the powdered sweetener, vanilla extract, and sea salt. Mix again until the sweetener is fully incorporated and no granules remain.
- Gently fold in the unsweetened shredded coconut using a spatula. Ensure the coconut is evenly distributed throughout the fat mixture. If the mixture feels too runny because the oil melted, place the bowl in the refrigerator for 5 to 10 minutes to firm up slightly before shaping.
- Use a small cookie scoop or a tablespoon to portion out the mixture. Roll them into small balls between your palms or press the mixture into a silicone mini-muffin mold. Place the fat bombs on a tray lined with parchment paper. Freeze the tray for at least 30 minutes until the fat bombs are completely solid. Once firm, transfer them to an airtight container and store them in the refrigerator or freezer.
- Cook Time: 10 minutes