The lemon flavor mixed with the good fats in this recipe certainly boasts a wonderful creamy texture and smooth citrus flavor that really works well on so many levels. Enjoy!
Zesty Lemon Fat Bombs
1/4 cup cashew butter
1/2 cup Organic Coconut Oil (melted)
1 cup coconut butter, softened
1 teaspoon lemon extract
1 tablespoon monk fruit sweetener (optional)
Line a mini cupcake tin with paper cups and set aside. Zest the lemons and then cut and juice both lemons.
In a bowl of an electric mixer or food processor, combine all ingredients and mix until uniform. Using a tablespoon, fill each muffin paper cup with the mixture and refrigerate the tray for at least 60 minutes.
Since coconut oil and butter can become soft at room temperature, keep the fat bombs refrigerated or in the freezer.
Nutrition Facts: per serving (1 Fat Bomb): Fat 10g, Protein 1g, Carbohydrate 3g, Fiber 0g, Net Carbohydrate 3g