Hi Three to Five Tribe! Memorial Day kicked off the start of the summertime season and that means packed planners and chaotic calendars. (Is anyone else’s summer booking up fast or already booked completely? Mine too!) Busy work weeks and long travel weekends on the road means you may not always have time to eat, but I have the perfect snack to keep hunger at bay during those busy summer days.
Many of you may be familiar (or perhaps unfamiliar) with the Keto craze and all that comes with it, fat bombs included, but even if you aren’t on Keto, you can still enjoy fat bombs. Plus, fat is the perfect snack that will help keep you full for hours, which may come in handy on those busy summer days. Here is my favorite go-to recipe for homemade fat bombs. Don’t worry, they’re easy!
- 3 cups of unsweetened, shredded coconut
- 1/2 cup of melted coconut oil
- 1-3 tablespoons of cinnamon
- Optional: 1/4 cup of raw cashews. If you don’t have cashews you can always substitute in 1/8-1/4 cup of cashew butter
- Optional: 1/4 teaspoon of vanilla
- Optional: 1/8-1/4 cup of raw cacao nibbs
#1 Add unsweetened shredded coconut and cinnamon to a food processor. Pulse until coconut and cinnamon are well mixed then add in melted coconut oil and pulse again.
#2 I really like cinnamon, which is why I add 1-3 tablespoons of cinnamon (okay, let’s be real, it’s more like 3-4 tablespoons), but if you have a little bit of a sweet tooth, toss in some vanilla.
#3 Pop fat bombs in the fridge for 10-30 minutes (maybe even longer depending on how chilly your fridge is set), but a word of caution. Set a timer and check them every 10-15 minutes. I’m serious! This may sound tedious, but you have to do it. Coconut oil has a tendency to form into a solid very quickly and if you wait too long you will end up with a solid block of coconut, which is anything less than ideal. (I’ve learned from personal experience).
#4 However, if you want to bypass the whole fridge situation entirely, add either 1/4 cup of raw cashews or 1/8 cup of cashew butter. Adding either one of these ingredients to the recipe will minimize the whole liquid situation and ultimately cut down on fridge time.
#5 Once the mix is not quite yet a solid, but no longer a liquid, remove from the refrigerator and start rolling them into (1) inch fat bombs. *This recipe should yield roughly 12-16 fat bombs.
#6 If you want to add in some chocolate, sprinkle a few fat bombs with some raw cocoa nibbs. Side note: Adding raw cocoa nibbs will not make your batch of fat bombs sweeter. Have you ever tried 100% raw cocoa? It’s 100% bitter, so if you prefer an additional touch of sweetness swap out the raw cocoa nibbs for 85% dark chocolate chips.
#7 If you have any extra shredded coconut, you can also roll a few fat bombs in the extra shreds and sprinkle them with some cinnamon for a final touch.
It’s best to store your fat bombs in the fridge, especially if the weather is really warm, but they can also be stored on the countertop in a sealed container at room temperature.
Enjoy and don’t forget to set a timer when chilling your fat bombs. I wasn’t kidding before! Believe me, I have learned the hard way!
Snacking on fat bombs three to five days a week,