Strawberry Coconut Fat Bombs
If you love the taste of coconut, you are really going to love these! Bursting with coconut and strawberry flavors, this Keto fat bomb recipe not only gives you the extra healthy fat you need, they also make great mini low carb desserts the whole family will love.
Servings 12
Ingredients
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/2 cup cashews, soaked 3+ hours and drained
- 1/2 cup strawberries, hulled
- 2 tablespoons honey or maple syrup
- 2 tablespoons coconut oil, melted
- 1/4 cup desiccated coconut
- 1 teaspoon vanilla extract
Instructions
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line an 5 x 7” loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or you can use silicon snack or bar molds of your choice (I use 12silicone muffin cups), or spread it into a glass dish and then cut it into chunks later.Open chilled can and scoop out the cream that has separated and set hardon the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place cashews into a food processer and process until broken down and crumbly. Add coconut cream, strawberries, honey, coconut oil and vanilla and continue to process until mixture is well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your fat bomb candy.Spoon the mixture into your prepared pan or silicon snack or bar molds of your choice. Top with the shredded coconut and press down gently, so it will stick. Freeze for 30-45 minutes or until set. Store leftovers in the fridge, but are best kept in the freezer.