Matcha Coconut Fat Bombs
These matcha coconut fat bombs are lightly sweet with a perfect balance of matcha and coconut flavor.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes + freezing time
- Yield: 40 1/2 TBS Servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 8 ounces coconut butter
- 3 tablespoons coconut oil
- 1/2 cup coconut cream*
- 1/4 cup powdered monk fruit
- 2 teaspoons matcha powder (2 packets pique tea crystals)
- 1/4 teaspoon sea salt
Instructions
- Add all the ingredients into a food processor and puree until the batter is soft, about 3-5 minutes.
- Scoop the batter into your favorite molds and freeze for 30 minutes or until the fat bombs are solid.
- Pop them out and store in an air-tight container.
- The fat bombs will keep in the refrigerator for 2 weeks or 2 months in the freezer.
Notes
* You can purchase cans of coconut cream or remove cream from canned coconut milk. Refrigerate full-fat coconut milk for at least 8 hours, then open and remove the solid cream on top of the can.
Nutrition Facts
- Serving Size: 1 Fat Bomb (1/2 TBS)
- Calories: 50
- Sugar: .3g
- Fat: 5.3g
- Carbohydrates: 1.4g
- Fiber: 1g
- Protein: .3g
Find it online: https://thecoconutmama.com/matcha-fat-bombs/