Lemon fat bomb
January 9, 2019



Prep Time: 25 min
Cook Time:
Servings: 16 medium sized balls


  • 1 ½ cup raw cashews – soaked for one hour
  • ½ cup coconut butter
  • ½ cup shredded coconut – unsweetened
  • ¼ cup melted coconut oil
  • Juice of 2 medium lemon
  • Zest of one medium lemon
  • ¼ cup maple syrup
  • 1 teaspoon pure stevia leaf extract
  • Pinch of sea salt
  • 2 tablespoon coconut flour
  • Extra lemon zest for topping – optional


  1. Combine all the ingredients in a food processor, except the coconut flour, and process until the texture becomes smooth.
  2. Add the coconut flour and mix until dough forms.
  3. Transfer the mixture in to a medium sized bowl and place in the freezer for 10 minutes.
  4. Remove the mixture from the freezer and using a one-inch ice-cream scooper form onto balls.
  5. Sprinkle with lemon zest and serve right away.
  6. Left over can be refrigerated for up to 10 days or frozen up to a month.



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