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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
- ¼ cup coconut oil, at room temperature
- 3 tablespoons powdered erythritol sweetener (such as Swerve®)
- 2 tablespoons lemon zest
- 1 pinch sea salt
Directions
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 68 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat6g | 32% |
| Sodium22mg | 1% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein0g | |
| Vitamin C1mg | 6% |
| Calcium3mg | 0% |
| Iron0mg | 2% |
| Potassium33mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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