Keto Coconut and Tahini Fat Bombs
How to Make It
Step 1
Add the coconut butter, coconut oil, tahini, erythritol, vanilla, and salt to a food processor. Blend well to combine until smooth and creamy. Taste the mixture and adjust sweetness as desired.
Step 2
Select 12 paper truffle cases and arrange across a plate. Divide the creamy fat bomb mixture evenly between the truffle cases. Alternatively, pour the fat bomb mixture into small silicone molds or ice cube trays if preferred. Divide the desiccated coconut evenly between the fat bombs, sprinkling over the tops of each.
Step 3
Carefully transfer the plate/molds to the fridge for a minimum of 30 minutes, or until the fat bombs are set firm. Once set, pop the fat bombs out from their cases/molds and enjoy as a snack to boost your daily fat intake. Store any remaining fat bombs in an airtight container in the fridge until ready to eat.
Ingredients
- Desiccated Unsweetened Coconut – 4 tsp
- Coconut oil – 3 tbsp
- Raw 100% Organic Coconut Butter – 2 tbsp
- Erythritol – 2 tsp
- Tahini – 1 tbsp
- Vanilla extract – 0.5 tsp
- Salt, sea salt – 0.13 tsp