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Recipe was originally shared by my friend Elviira at Low-Carb, So Simple.
If you liked those orange-and-cream ice pops as a kid, you’ll love these refreshing, high-fat treats. Keep a batch on hand so you can grab one for a quick snack attack!
Hands-on Overall
Serving size 1 fat bomb
Nutritional values (per serving, 1 fat bomb)
Net carbs1.2 grams
Protein1 grams
Fat12.8 grams
Calories124 kcal
Calories from carbs 4%, protein 3%, fat 93%
Total carbs3.2 gramsFiber2 gramsSugars0.8 gramsSaturated fat10.8 gramsSodium6 mg(0% RDA)Magnesium7 mg(2% RDA)Potassium72 mg(4% EMR)
Ingredients (makes 16 fat bombs)
Instructions
- Melt the coconut butter and coconut oil in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat.
- Add the orange zest or extract and erythritol or Swerve. If you want a sweeter taste, add the stevia. Mix well to combine.
- Fill a silicone candy mold or mini muffin cups with about 1-tablespoon (15 g/ 0.5 oz) portions of the coconut-orange mixture.
- Top with the cacao nibs or chocolate chips and place them on a tray.
- Refrigerate for 30 minutes to 1 hour, or until solid. Keep refrigerated for up to 1 week or freeze for up to 3 months. Note that coconut oil and coconut butter soften at room temperature.
Ingredient nutritional breakdown (per serving, 1 fat bomb)
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