Naomi’s Lemon Fat Bombs

Directions

1. Line a mini cupcake tin with paper cups and set aside. Zest the lemons and then cut and juice both lemons.

2. 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.

3. Since coconut oil and butter can become soft at room temperature, keep the fat bombs refrigerated or in the freezer.