Lemon Cream Fat Bombs

Makes: 8

3 tablespoons coconut butter, softened (see recipe below)
1 ½ tablespoons coconut oil, softened
1 ½ tablespoons lemon zest
1 1/2 tablespoons Wheat-Free Market Virtue Prebiotic Mix - Vanilla

Ingredients for Coconut Butter:
2 cups unsweetened shredded coconut
(Will yield 1/4 cup)

Start by preparing the coconut butter. Use a food processor on its highest speed setting to work the shredded coconut through the various stages before it becomes coconut butter, scraping down the edges of the processor frequently.   The stages are: 1. Clumpy consistency; 2. Paste-like consistency; 3. Ingredients pull together into a buttery paste. This will take up to 10 minutes.

(You may also find coconut butter in stores also known as coconut cream concentrate or coconut manna, but these are different from coconut milk or coconut cream.)

Now that the coconut butter is prepared, mix together all the ingredients well. Form into balls or any desired shape. (You may use a mold such as an ice cube tray to form as well.) Refrigerate for 30-60 minutes until solid. Keep refrigerated until ready to eat.

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