These Lemon Fat Bombs are great for a great way to curb your appetite in between meals. They also help your digestive system and enhance mental clarity thanks to the hearty dose of healthy fats and protein. Plus, my lemon meltaways look gorgeous on a party platter!
I love watching YouTube videos where the babies have their first taste of lemon. It’s so funny to watch their faces! They either love it or hate it. As for me, I LOVE lemon! When I was pregnant with my son, I literally ate lemons like apples. I eventually had to stop because my dentist said I was ruining my tooth enamel.
So I cut back on the straight lemon snacks and started incorporating them into fun recipes like a lemon vinaigrette and a lemon smoothie.
Table of Contents
What are Lemon Fat Bombs?
Fat often gets a bad rap. Honestly, your body needs fat to thrive. Yet not all fat is the same. My lemon meltaways use fat from plants (cashews and coconuts) as well as fresh lemon juice, a bit of maple syrup and a pinch of sea salt for an easy peasy snack.
Eat a few of these for your next afternoon snack and feel your brain wake up. No need for that afternoon caffeine fix, grab one of these instead!
What Makes a Great Snack
I love this recipe as a dessert and also as a great snack. Here’s why:
- A quick alternative to sour candy, especially since this snack doesn’t give me a sugar crash!
- One little treat goes a lot way in satisfying the body as well as the tastebuds.
- These squares help me hang onto my focus thanks to the healthy fats which are incredible for the brain.
- You can make a large batch ahead of time and store it in the freezer until you’re ready to enjoy.
Is your mouth watering yet from this lemon fat bomb recipe? Then I have a feeling you’ll LOVE my new recipe book. Don’t miss out on the healthy and tasty recipes in Simple Green Meals.
Fat Bomb FAQs
Purposely eating fat can sound scary. Yet our bodies NEED fat to function at our best. So if you’re trying to lose weight and you cut out all fat, you aren’t doing your body any good! Including healthy, whole-food fats like cashews and coconut oil in these lemon fat bombs is a great way to get good fat back into your diet.
You can include these in your breakfast, especially if you’re only getting protein and carbs but no fat. Starting the day off balanced is the best way to go.
Store my lemon melt-aways in the freezer for several months. Once they set the first time, you can transfer them to a freezer-safe container and grab them whenever you want to!
More Snack Recipes
- Pumpkin Chia Pudding
- Homemade Hummus
- Chocolate Covered Banana Bites
- Apple ‘Donuts’
- Fruit Leather
- Key Lime Popsicles
- Overnight Oats
Now I got to go run to the kitchen and grab a snack for myself! I love nourishing my body with healthy foods that taste amazing. Which one of these snacks sounds like a winner to you? And don’t forget to rate and review my lemon meltaways; they truly are my go-to!
Lemon Fat Bombs
Equipment
- ice cube tray
Ingredients
- 1⁄2 cup raw cashews
- 2 tbsp maple syrup
- 2 tbsp lemon juice, plus more to taste
- 1⁄2 cup coconut oil
- Pinch sea salt
Instructions
- Place a baking sheet lined with waxed paper in the freezer OR use silicone ice cube trays.
- In a blender or food processor, blend or process the cashews until finely ground.
- Add the maple syrup and lemon juice and pulse a few times.
- Add the coconut oil and salt. Puree until smooth and creamy.
- Drop 1⁄2 tablespoonfuls of the cashew mixture onto cold baking sheet or into silicone trays. Return the pan to the freezer. (Depending on the size of the baking sheet, you may have to make the lemon bombs in batches.)
- When the drops are solid, peel them from the waxed paper (or pop out of the tray) and store in the freezer in an airtight freezer container.
Video
Notes
- Going keto? You can swap out the maple syrup for a dash of stevia.
- Have fun with these! Use your fav silicone mold to shape them into fun shapes, especially if they will be party food.
- If you want to use a high-powered blender to make these, feel free to double or triple the batch.
- Lemon melt-aways can be kept in the freezer for several months.
Can you change the flavor of these and just add orange juice or any other juice? Or food grade flavors like peppermint?
I’ve never tried it but it sounds like a super fantastic idea. Let us know how it goes!
Just saw this recipe and am super excited to try it. I am not a fan of maple syrup, has anyone tried using honey and had success with the swap?
I’m always surprised at how creamy and tart these turn out!
Look delicious and I have so many lemons this Time of Year.
But I cannot have any nuts, no Flax, No sunflowers seeds (No seeds) on AIP.
Wondering what to substitute for Cashews?
Coconut butter might be a good replacement. Just soften it slightly before adding to the blender (not completely melted!). Let us know how it turns out if you try it!
Oooh yummy! Loved the taste so much!
If I have a nut allergy, what would you recommend as a substitute for the cashews? Thank you!
Just saw a question similar down below and got the answer! Thanks so much!
Hi Cara! We like swapping in seeds like pumpkin, flax or sunflower to replace the cashews here. If your allergy is limited to tree nuts and you’re able to have peanut, then you could try those as well. However, we generally shy away from peanut for it’s inflammation causing properties.
Jen, do you melt the coconut oil or leave it in solid form when you measure? thanks…
I had been thinking about making these for awhile, and now I’m glad I finally did! Great flavour combination with the cashews, coconut, lemon and maple syrup. I added a few sprinkles of coconut flakes on some of the drops before freezing.
Can’t wait to try these “lemon fat bomb treats”. One question, does it matter what coconut oil you use? Unrefined or refined. What about MTC oil?
MCT OIL ?? Sorry about the misspell earlier…
For these to work, you have to use unrefined coconut oil. MCT oil stays in liquid form so it won’t turn these solid. I do use MCT oil in my coffee and looove it.
These are the perfect taste to me!! My only surprise is that when I used 1/2 tablespoons
for each one as called for in the recipe, I ended up with just over 20 fat bombs. I see now that
it makes 36 if you use 1 tsp servings. Should I make them smaller then?
Hi Jackie! I think it’s really up to you and how big you want each serving to be.
What do you suggest instead of coconut for making fat bombs? Not a fan and my body hates it too. Thanks
Hey Kirsten! Since we are a plant-based company, we try to avoid using dairy products. Dairy is the cause of one of the most undiagnosed food allergies. That said, other fat bomb recipes use grass-fed butter instead of coconut oil so that’s an option if you use dairy products. 🙂
Could I try something different than cashews? We have a tree nut allergy in the house.
Of course! You can sub any non-tree nut that you like. I think sunflower seed butter might also be a great substitution for this recipe.
Delicious!!! I can’t stop going back to them. Whenever I’m hungry, I pop 1-2 of them in my mouth and they melt away my craving.
Agree, Cathy! I’m a lemon square fanatic and now that I have this recipe, I can get my lemon square fix without feeling guilty for eating all that sugar. 🙂
Can I use honey instead of maple syrup?
Yes, you can totally use honey if you prefer that!