AIP Low FODMAP and Ketogenic Strawberry Fat Bombs
These easy to make fat bombs are super tasty and treat like. You can change the type of fruits used to suit your taste buds. They make 12 ‘cups’ but you could always make them bigger or smaller to suit your preferences, just remember to adjust the macros.
Servings Prep Time
12 10Min
Passive Time
10Min
Servings Prep Time
12 10Min
Passive Time
10Min
Ingredients
Instructions
  1. If your coconut butter is quite hard then place the jar or packet (still sealed) in a jug and pour over some boiling water. It should only take about 5 minutes for the butter to soften. When melted, using tongs or an oven glove take the jar/ packet out when melted and its ready to use!
  2. Melt the coconut oil (or ghee if using this instead) either by the method mentioned above or by placing some oil in a dish and heating in the microwave. Pour into a bowl, add the coconut butter and stir together.
  3. Take the packet of freeze dried fruit and using a rolling pin gently crush the fruit until it’s all powdery and crumbly (the packet will go flat).
  4. Pour the powder and crumbly pieces into the coconut oil mixture and stir to combine. (If adding in collagen or protein powder, add that in here too).
  5. Take 12 silicon muffin cups and place on a tray or plate.
  6. Place 2 blueberries in each cup or a tsp of mixed chopped fruit.
  7. Pour a tbsp of the coconut mixture over the fruit in each muffin cup. Once every cup has had a tbsp poured in, use a teaspoon and continue to divide the mixture between the cups. You should get a 1 tbsp + 1 tsp on each cup.
  8. Once the mixture is used up, place the tray into the freezer or fridge and wait 10 minutes for them to harden.
  9. Once hard pop the bombs it of their moulds and place in a food container or food bag. Keep in the fridge and take out when you want on.
  10. Enjoy!
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