Name: Strawberries and Cream Fat Bombs
Prep time: 5 min
Total time: 1 h
Ingredients: 2 cups frozen strawberries; 1 cup raw cashews, boiled for 12 minutes or soaked for 2 hours; 1/2 cup coconut oil; 1/2 cup coconut butter; 2 tbsp classic monk fruit sweetener; 1/2 tsp strawberry extract (optional)

Description

These Strawberries & Cream Fat Bombs are a delicious vegan keto dessert option! This recipe is keto, low-carb, paleo, gluten-free, grain-free, dairy-free, vegetarian, vegan, and refined-sugar-free

Ingredients

2 cups frozen strawberries
1 cup raw cashews, boiled for 12 minutes or soaked for 2 hours
1/2 cup coconut oil
1/2 cup coconut butter
2 tbsp classic monk fruit sweetener
1/2 tsp strawberry extract (optional)

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Instructions

In a microwave-safe bowl, microwave frozen strawberries until just thawed, about 45 seconds, depending on wattage strength of microwave.
Combine all ingredients in a 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 to cool if you chose to boil the cashews rather than soak).
Remove mixture from freezer and form mixture into balls. Set formed fat bombs on a plate lined with parchment paper.
Transfer fat bombs to the freezer to harden for 25 minutes. Once hardened, remove from freezer and enjoy!

Recipe Notes:

Storage: Store fat bombs in an airtight container in freezer. Allow to thaw prior to eating.

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