Introduction: Coconut Fat Bombs
I recently ran into a strange new idea in foods. It may not be all that new, but it is new to me.
They are delicious--at least the ones that a friend had me try were. I am not trying to loose weight but I am trying to eat better. These little things do help me eat fewer of the unhealthy salty or sugary snacks between meals.
You can always swap the pecans for a different nut depending on your personal likes or food alergeries.
Step 1: Ingredients:
1 cup Coconut--unsweetened
1/2 cup Pecans or pecan pieces
1/2 cup Coconut oil
Small silicone molds or mini muffin tin with paper liners
Step 2: Mixing Up a Batch
Put the unsweetened coconut into a food processor and run the machine until the coconut becomes liquefied. (If you use sweetened coconut you will be processing it for a long time and it will never liquefy.)
This usually takes 4 or 5 minutes on my ninja. First you will see loose little pieces of coconut flying around. I stop the machine and scrape these down each minute. (My machine stops after 60 seconds.) Then it starts to look wet. Then it gets downright liquid. Scrape down any flyaways that are still stuck to the sides.
This is now coconut butter and tastes delicious--you may want to throw in a pinch or 2 of salt and/or sweetener but I don't think it needs it. Put it on toast or a bagel--wonderful with a morning cup of whatever you drink. I like hot chocolate.
To continue on the fat bombs: Add the nuts and coconut butter. Process again for a minute or two, until the nuts are the texture that you like. I usually go about 90 to 120 seconds.
Pour into your molds and refrigerate until they harden. If you are the impatient sort, pop them in the freezer--they will be ready sooner. Once they have solidified, pop them out of their molds.
Store in a covered container in the refrigerator. You can take one or two with you in a small container as long as you will not be out in the heat too long.
Participated in the
Gluten Free Challenge 2017
Participated in the
Beat the Heat Challenge 2017