Fat bombs

By Tamara Green and Sarah Grossman
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fat-bombs
Credit:

The Living Kitchen

Fat bombs, eaten primarily in ketogenic diets, are high-fat, low-carb, low-protein snacks that allow you to eat a significant amount of fat in an easy and tasty way. These snacks are per- fect if you have mouth sores, are having trouble chewing, or need something high in calories without eating a full meal. If you need to increase your fat intake, whether it’s before sur- gery or during treatment, these will help with that.

We have two versions of this recipe. The base is the same, but you can choose which flavors to add. Cacao powder gives this snack a chocolaty flavor. Mint extract is optional, but if you love the classic chocolate-mint combo, we recommend it. Or try out lemon and ginger for a bright and uplifting flavor, with the perks of vitamin C and antinausea benefits of ginger.

SERVES
10
TOTAL TIME

Ingredients

Base

  • 2 cups + ½ cup unsweetened finely shredded coconut, divided
  • 3 tablespoon virgin coconut oil, softened
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon stevia powder (add more or less, depending on preference)

Cacao Version

  • 2 tablespoon raw cacao powder
  • 3 drops of mint extract or food-grade mint essential oil (optional)

Lemon Ginger Version

  • 2 teaspoon lemon zest (about 1 lemon)
  • ½ teaspoon peeled and minced ginger root

Directions

  1. To make the base, use a food processor to blend 2 cups of the shredded coconut and the coconut oil for about 2 min- utes, until it becomes paste-like. You want the coconut pieces to blend all together. It’s best if the coconut oil is slightly softened (but not melted), otherwise the mixture won’t hold together as well. If you find it’s too runny, you can place the coconut oil in the fridge for a few minutes to cool down.
  2. Add the vanilla extract and stevia and pulse a few times to incorporate everything together. The mixture should be buttery and thick. To make the cacao version, add the cacao powder and mint extract. To make the lemon ginger ver- sion, add the lemon zest and ginger. Blend well to combine.
  3. Remove the mixture from the food processor and scoop it into a large bowl. Stir in the ½ cup of reserved coconut.
  4. Place the bowl in the fridge for 5 minutes to make the mixture stick together better.
  5. Use your hands to form the mixture into 10 balls. It will be sticky, so wet your hands slightly to prevent the balls from sticking to them.
  6. Place in refrigerator for 30 minutes to firm up, then enjoy.
  7. You can store these in the fridge for up to 1 month or in the freezer for 2–3 months. Let them warm up on the counter for 5–10 minutes before eating. If they are frozen, don’t bite into them until they soften.

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