Matcha Fat Bombs

5 from 1 reviews

These matcha fat bombs are lightly sweet with a perfect balance of matcha and coconut flavor.



  1. Add all the ingredients into a food processor and puree until the batter is soft, about 3-5 minutes.
  2. Scoop the batter into your favorite molds and freeze for 30 minutes or until the fat bombs are solid.
  3. Pop them out and store in an air-tight container. 
  4. The fat bombs will keep in the refrigerator for 2 weeks or 2 months in the freezer.


* 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