MCT hemp/coconut fat bombs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
2 tbsp Cashew Butter 2 tbsp Lakanto Monk Fruit Sweetener w/ Erythitol 6 tbsp PB Fit 7 TBSP Buried Treasure Coconut MCT oil 1 cup organic great value coconut oil (by CHRISTYO68) 4 tbsp Hershey's cocoa natural unsweetened20 drops Stevia Extract Liquid - Natural Vanilla Flavor 2 tbsp Lakanto Monk Fruit Sweetener w/ Erythitol 2 TBSP Liquid Stevia (by STANGHELLINI) 1/3 cup great value shredded coconut -unsweetened6 tsp hemp seed, hulled
I made my own peanut butter with the MCT oil. I mixed 6 TBSP of PB FIT to 3 TBSP to get my desired consistency and that is what this recipe is based on. I then mixed in my cashew butter with the PB mixture with 2 TBSP of monk fruit sweetener and the remaining MCT oil.
Melt coconut oil on stove in small sauce pan. Mix in cocoa, and both types of liquid Stevia and monkfruit sweetener. Allow to cool for a moment.
Sprinkle silicone mold with coconut and hemp seeds and pour mixture evenly into molds. Place in freezer until set and keep in freezer until ready to enjoy.
Serving Size: 21 fat bombs
Melt coconut oil on stove in small sauce pan. Mix in cocoa, and both types of liquid Stevia and monkfruit sweetener. Allow to cool for a moment.
Sprinkle silicone mold with coconut and hemp seeds and pour mixture evenly into molds. Place in freezer until set and keep in freezer until ready to enjoy.
Serving Size: 21 fat bombs
Nutritional Info Amount Per Serving
- Calories: 169.9
- Total Fat: 19.7 g
- Cholesterol: 0.0 mg
- Sodium: 12.1 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 2.6 g
- Protein: 1.7 g
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