RASPBERRY LEMON FAT BOMBS
6 SERVINGS | 10 MINUTES ACTIVE + FREEZE 1 HOUR
MACROS
carbs - 10g | fiber - 6g | fat - 19g | protein - 2g
INGREDIENTS
Raspberry Layer:
½ cup coconut butter
1 cup freeze-dried raspberries (can use fresh or frozen if necessary)
1 tablespoon confectioners Swerve or powdered erythritol
1 tablespoon melted coconut oil
¼ cup + 1 tablespoon coconut milk
1 teaspoon vanilla extract
Lemon Layer:
½ cup coconut butter
2 tablespoons fresh lemon juice
1 tablespoon confectioners Swerve or powdered erythritol
1 teaspoon fresh lemon zest
Instructions:
COMBINE the raspberry layer ingredients in a food processor and blend until smooth.
STIR together the lemon layer ingredients in a small bowl.
DIVIDE the lemon mixture between 6 muffin cups. Top with raspberry mixture, pressing down to combine the two.
FREEZE for 1 hour.
ENJOY!
Fun Tip: Freeze in cute molds like hearts, stars, and other shapes
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