Any lover of chocolate will adore this fast dessert. It has a low fat and sugar content as well. You can use any type of nut in place of the pecans. very good with ice cream.
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 fat bombs |
Ingredients
- 1 cup dry unsweetened shredded coconut
- ¼ cup coconut oil, at room temperature
- 3 tablespoons powdered erythritol sweetener (such as Swerve®)
- 2 tablespoons lemon zest
- 1 pinch sea salt
Instructions
- Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.
Reviews
Followed the recipe but it was very difficult to scoop them into little balls. I tried using a small cookie scoop, which did not work. I then tried hand rolling them but that did not work either. So I placed the mixture in the refrigerator for 10 minutes and then I was able to scoop them into little balls. I halved the recipe and instead of getting 8 bombs, I only got 5. They were tasty. Thanks for the recipe.