Name: Lemon Bar Fat Bombs
Prep time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups raw cashews, boiled for 12 minutes or soaked for 2 hours; 1 cup coconut oil, melted; 1/2 cup coconut butter; Zest of 1 large lemon; Juice of 2 large lemons; 1/4 cup coconut flour; 1/3 cup shredded coconut; 1/16 tsp pink Himalayan salt; 1/16-1/8 tsp powdered stevia (depending on your sweetness preference)

Description

These Lemon Bar Fat Bombs are a delicious vegan, low-carb treat to satisfy your sweet tooth! This recipe is keto, low-carb, paleo, grain-free, gluten-free, dairy-free, and refined-sugar-free!

Ingredients

2 cups raw cashews, boiled for 12 minutes or soaked for 2 hours
1 cup coconut oil, melted
1/2 cup coconut butter
Zest of 1 large lemon
Juice of 2 large lemons
1/4 cup coconut flour
1/3 cup shredded coconut
1/16 tsp pink Himalayan salt
1/16–1/8 tsp powdered stevia (depending on your sweetness preference)

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Instructions

Combine all ingredients in food processor and blend until well-combined.
Transfer mixture to medium-sized bowl and place in freezer for 20-30 minutes to cool (they may take slightly longer if you chose to boil the cashews rather than soak).
Remove mixture from freezer and form into balls.
Place balls in freezer for 20 minutes to harden. I recommend putting them on a cookie sheet or plate lined with parchment paper to avoid the bottoms sticking.
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).
Enjoy!

Recipe Notes:

If you use stevia and use a brand that is different than the one I have linked here, 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!

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