Lemon Bar Fat Bombs

4.34 from 3 votes

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.

Prep Time10

Total Time1

Course: Dessert

Cuisine: American

Keyword: lemon bar fat bomb

Servings: fat bombs

Calories: 133kcal

Author: Sara Nelson

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.

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