Fresh raspberries make this grab-and-go snack perfect for summer.
- Place 7 paper or silicone muffin liners in a muffin pan.
- Gently melt the coconut oil and coconut cream in the microwave or on the stovetop. Place the coconut mixture into a food processor or blender with the fresh raspberries and combine until smooth.
- Place approximately 2 Tablespoons (30 ml) of the mixture into each muffin liner and place the tray into the refrigerator to allow to set. (To speed this up, you could also place them in the freezer.)
- Dust with a little confectioner’s Erythritol, if desired. Store leftover fat bombs in the refrigerator.
If you choose to freeze them, they will hold their shape better, taking on the attractive detail of the muffin liner, but this is entirely optional. Just be sure to remove them from the muffin liner while still frozen, then allow to defrost in the refrigerator for a few hours before enjoying.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Serving Size: 1 fat bomb
- Calories: 138
- Sugar: 2 g
- Fat: 13 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 0 g