Keyword: fat bombs, lenten, no cooking, no dairy, no eggs, vegetarian
Servings: 7servings
Carbohydrates: 3g
Ingredients
150gcoconut cream
80gcoconut oil
40gcoconut paste
15gerythritol
20gpistachios
20graspberries
20gchocolate 99%
Instructions
Let the coconut cream stand in the refrigerator for at least 4 hours to separate the excess water. Then mix the heavy, fatty coconut cream with the butter and paste (but it is better to let them stand for an hour at room temperature). Add the erythritol and mix thoroughly.
Turn the mixture into the mold, previously covered with parchment. Top with pistachios, chocolate, and fresh raspberries. Place it in the freezer for at least 3 hours. Store the ready bars in the refrigerator.
Notes
If you can’t find coconut cream in the grocery store, you can bring the coconut milk to a boil. The cream will rise to the top, and the milk will sink to the bottom. Collect the coconut cream and send it to the refrigerator, then use it in the recipe.