- 16
- 60 mins
Ingredients
- 7.1 oz coconut butter, softened (200g) - you can make your own
- 1/4 cup extra virgin coconut oil, softened (55g / 2 oz)
- fresh lemon zest from 1-2 lemons, organic (1-2 tbsp) or use lemon extract (~ 1-2 tsp), it depends on your palate
- 15-20 drops Stevia extract (Clear / Coconut / Lemon) or other healthy low-carb sweetener from this list, avoid for AIP
- optional: pinch salt (I like pink Himalayan salt)
Preparation
Step 1
Ingredients (makes 16 servings)
make your own
to make home-made
in a blender. Here are some
Discover foods, kitchen tools and other products I use and love!
Zest the lemons and make sure the coconut butter and coconut oil are softened (room temperature). It's better if you use a very fine grater to avoid having large pieces of lemon peel in the fat bombs.
Make sure you use organic, unwaxed lemons in this recipe.
Mix all the ingredients in a bowl and make sure the lemon zest and stevia are distributed evenly. You can use clear, lemon or coconut stevia drops.
Fill each mini muffin paper cup, or silicone candy mold with ~ 1 tbsp of the coconut mixture and place on a tray that will fit in the fridge.
Place in the fridge for 30-60 minutes or until solid.
Tip for leftovers: You can use the remaining lemon to make home-made lemonade. Simply mix water with preferred amount of lemon juice and stevia and add some ice. Or you can add some lemon juice to my