Ingredients
Scale
- 1 cup extra virgin coconut oil (softened or melted)
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons powdered erythritol or monk fruit sweetener
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- Optional: 1/4 cup unsweetened coconut flakes for topping
Instructions
- In a medium-sized mixing bowl, combine the softened coconut oil with the powdered sweetener. Whisk the mixture vigorously until it becomes smooth and no lumps remain. Stir in the vanilla extract and sea salt to enhance the natural coconut flavor. Once the base is creamy, fold in the unsweetened shredded coconut until it is evenly distributed throughout the mixture.
- Prepare a silicone mini-muffin tray or a candy mold. Use a small spoon or a cookie scoop to portion the mixture into the individual molds. If you want an extra crunch, sprinkle a few unsweetened coconut flakes on top of each fat bomb. Press the mixture down firmly to ensure there are no air pockets, as this will help the fat bombs hold their shape once set.
- Place the mold in the freezer for at least 30 minutes. The coconut oil needs to solidify completely to achieve that perfect bite-sized texture. Once they are firm to the touch, pop the fat bombs out of the silicone molds. You can serve them immediately or transfer them to an airtight container. Store them in the refrigerator or freezer to prevent melting, as coconut oil softens quickly at room temperature.
- Cook Time: 40 minutes (includes chilling time)