Lemon Fat Bombs
Servings: 4
These lemon fat bombs, or melt-aways, make a great quick afternoon snack. I should warn you, you really have to like lemons to enjoy these tart treats.
Equipment
- high-speed blender
- ice cube tray
Ingredients
- 1⁄2 cup raw cashews
- 2 tbsp pure maple syrup
- 2 tbsp lemon juice, plus more to taste
- 1⁄2 cup coconut oil, unrefined
- Pinch sea salt, unrefined
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.
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.
Nutrition
Serving: 1g, Calories: 345kcal, Carbohydrates: 13g, Protein: 3g, Fat: 34g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 3mg, Potassium: 139mg, Fiber: 1g, Sugar: 7g, Vitamin A: 2IU, Vitamin C: 4mg, Calcium: 19mg, Iron: 1mg