1 cup melted coconut oil 1/2 teaspoon vanilla extract 1 tablespoon stevia sweetener 1 tsp sea salt (preferably pink Himalayan or gray celtic) 4 tablespoons unsweetened cocoa powder ½ cup almond butter 2 tablespoons grass-fed butter or ghee Optional add-ins: almonds, unsweetened coconut, berries Paper cupcake liners
Instructions:
Mix first 6 ingredients in a food processor until smooth. Pour mixture into paper cupcake liners. Sprinkle in almonds (whole or sliced), berries, coconut shreds, or toppings of your choice. Refrigerate until solid and store in the fridge.
Lemon Coconut Energy Bombs
Ingredients
6 oz organic coconut oil
1 oz cocoa butter
2 oz organic canned coconut milk (full fat)
3 tablespoons almond flour
3 tablespoons organic coconut flour
1 tsp pure vanilla extract
A pinch of sea salt
1 medium lemon, juiced & zested (seeds removed)
Liquid stevia to taste
½ cup organic unsweetened shredded coconut
½ cup macadamia nuts
Instructions
In a small saucepan, over low heat melt coconut oil and cocoa butter
Once these are blended mix in the coconut milk and stir until smooth. Cool slightly.
In a blender or food processor, combine coconut/cocoa mixture with the flours, vanilla, stevia, lemon juice/zest and stevia to taste. Blend/pulse until well combined.
Add shredded coconut and macadamia nuts, pulse a few times to combine and lightly chop the nuts.
Portion into bite size balls or press into a silicone mold and freeze until firm. Eat either frozen or refrigerated.