Prep Time:
Yield:
Category:
Cuisine:Description
Raspberries and coconut make these sweet and simple.
Ingredients
- 6 Tablespoons (90 ml) of coconut oil
- 2 1/2 Tablespoons (37 ml) of coconut cream
- 3/4 cup (100 g) of fresh raspberries
- Confectioners Erythritol, to dust (optional)
Instructions
- Place 7 silicone or paper liners inside a muffin tin.
- In the microwave or on the stovetop, melt the coconut oil and coconut cream until warm but not hot. Place the melted coconut mixture in a blender or food processor. Add the fresh raspberries and combine until smooth.
- Pour about 2 Tablespoons (30 ml) of the mixture into each liner and place the tin into the fridge to allow to harden. (Alternatively, place the tin in the freezer to harden more quickly.)
- If desired, dust the fat bombs with a little confectioner’s Erythritol and store any leftovers in the fridge.
Notes
The fat bombs will hold their shape better if placed in the freezer to harden, but this is entirely optional. However, if you do freeze them. be sure to remove them from the silicone or paper liners while they are still frozen. Then, place them in the fridge to defrost for a few hours before enjoying.
All nutritional data are estimated and based on per serving amounts.
Nutrition
- Serving Size: 1 fat bomb
- Calories: 138
- Sugar: 2 g
- Fat: 13 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 0 g