Instructions

1. Warm one tablespoon of butter flavored coconut oil in a large skillet over low heat.
2. Add the coconut flakes to the pan and mix with the coconut oil.
3. Slowly toast the coconut in the pan. Don’t be tempted to turn up the heat. The coconut flakes with burn if you do!
4. Add 2 more tablespoons of coconut oil to the flakes and toast until they’re golden brown. Remove the pan from the heat and let the coconut cool.
5. Add sea salt and monk fruit to the mixture and pour it into a blender.
6. Use a blender or food processor to blend the toasted coconut into a smooth batter.
7. Carefully pour the batter into molds (this part can be messy).
8. Freeze the fat bombs for 5-10 minutes or until completely solid.
9. Pop them out and store them in an airtight container in the refrigerator.