How to make lemon bar fat bombs
Boil the cashews for 12 minutes or soak them in warm water for 2 hours, then combine all ingredients in food processor.
Blend until well-combined.
Transfer mixture to medium-sized bowl and place in freezer for 20-30 minutes to cool. Remove from freezer and then form them into balls. Put lemon bar fat bombs on a cookie sheet (or plate lined with parchment paper), and place back in
Remove from freezer once solid. Store in airtight container in the refrigerator or freezer (you’ll need to let them thaw for a little prior to eating if you choose to freeze them).
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Lemon Bar Fat Bombs
These lemon bar fat bombs are a quick and easy no-bake snack made with cashews, coconut, and fresh lemon. They're low in carbs, dairy-free, and perfect for storing in the fridge or freezer for a grab-and-go option.
Ingredients
- 2 cups raw cashews
- 1 cup coconut oil, melted
- ½ cup coconut butter
- Zest of 1 large lemon (~1 Tablespoon lemon zest)
- Juice of 2 large lemons (~6 Tablespoons fresh lemon juice)
- ¼ cup coconut flour
- ⅓ cup shredded coconut
- 1/16 tsp pink Himalayan salt
- 1/16-⅛ tsp powdered stevia, depending on your sweetness preference
Instructions
- Prepare Cashews: Boil cashews for 12 minutes or soak in warm water for 2 hours.
- Blend Ingredients: Add all ingredients to a food processor and blend until smooth and well combined.
- Chill Mixture: Transfer the mixture to a medium-sized bowl and place it in the freezer for 20–30 minutes to firm up. It may take slightly longer if you boiled the cashews.
- Form Balls: Remove from the freezer and roll the mixture into balls. Alternatively, press the mixture into silicone molds for even shapes, then freeze until solid.
- Set in Freezer: Place balls on a parchment-lined plate or cookie sheet and freeze for 20 minutes until solid.
- Store: Transfer to an airtight container and store in the refrigerator or freezer. Let them thaw slightly before eating if frozen.
Recipe Notes
If you use stevia and use a brand that is different than the one I have linked above, you may need to add more. The brand of stevia that I use in this recipe is VERY potent and a little bit goes a very long way!
Nutrition
Serving: 1fat bomb, Calories: 133kcal (7%), Carbohydrates: 5g (2%), Protein: 2g (4%), Fat: 13g (20%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 10mg, Potassium: 64mg (2%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 0.3IU, Vitamin C: 2mg (2%), Calcium: 5mg (1%), Iron: 1mg (6%)
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