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Coconut Carrot and Ginger Fat Bombs
A bomb of flavour with a bang of health benefits. A great treat for growing kids and adults alike.
Prep Time
10
mins
Cook Time
1
hr
Total Time
1
hr
10
mins
Course:
Post Workout, Snack
Cuisine:
DF, GF, LCHF, Paleo
Servings:
30
Author:
Kerry Wennersten
Ingredients
1/2
cup
coconut oil
solid
1/2
cup
coconut butter
1/4
cup
chilled coconut milk
2
carrots grated or blend until finely diced
1/4
cup
chopped cashews
1 - 2
tablespoons
cashew meal
optional
2
heaping teaspoons ground ginger or a knob of freshly grated ginger
1
teaspoon
ground cinnamon
1/8
tsp
sea salt
1
teaspoon
vanilla extract
2-3
tablespoons
honey
maple, rice syrup or coconut nectar
Shredded coconut for rolling
Instructions
Make sure your coconut oil is solid. If you are in a warm climate put it in the fridge for an hour or 2.
Place solid coconut oil and coconut butter into a bowl and whip with beaters or in a blender.
Mixture should become creamy and soft.
Add in chilled coconut milk and beat again.
Add in the rest of the ingredients and beat until well combined.
Taste and see if the flavours are right.
Place mixture in fridge for up to an hour to harden.
Mixture should be the right consistency to roll.
Roll into small balls about 2 teaspoons per ball.
Roll in shredded coconut and place in a container or on a tray.
Pop into fridge to set for about 1/2 an hour.
Eat and enjoy!