February 12, 2020
Makes: 10 bombs
1 cup coconut butter (almond butter may also work, coconut oil will not work)
1 cup coconut milk (full fat, canned) Note: do not use low fat from a box!!!
1 tsp vanilla extract (gluten free)
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp stevia powder extract (or to your taste)
1 cup coconut shreds
Place a glass bowl over a sauce pan with a few inches of water in it to create a double boiler.
Place all the ingredients except shredded coconut in a double boiler over medium heat.
Mix the ingredients while waiting for them to melt.
When all the ingredients are combined remove the bowl from the heat.
Place the bowl in the fridge until it is hard enough to roll into balls, about 30 minutes.
Roll the contents into one inch balls and roll them through the coconut shreds.
Place the balls on a plate and refrigerate for one hour.
Serve and enjoy.
Keep refrigerated when not serving.
Serving: 1 bomb
Net Carbs: 5.3g
Image + recipe from Grass Fed Girl
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