Yummy fat bombs. A hit with the family.
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Ingredients
- 1 1/2 cup of desiccated, shredded coconut or flaked coconut, unsweetened (4 oz)
- 1/4 cup of extra virgin coconut oil ( 2 oz)
- 1/4 cup of more coconut oil (2 oz)
- 1/4 teaspoon of cinnamon or vanilla bean powder
- A pinch of salt
Instructions
- First, preheat the oven to about 350 degrees F, then place the coconut flakes on a baking sheet. Transfer to the oven and toast until golden, about eight minutes. While roasting, stir to prevent burning.
- Transfer the flakes to a blender and blend until smooth. Add the coconut oil and softened coconut oil into the blender.
- Then add in the vanilla or cinnamon and salt. Combine properly. Then pour the mixture into mini muffin cups and transfer to the frigde to freeze, about thirty minutes.
- Serve when ready to consume