Maple Coconut Fat Bombs

1. Melt coconut manna. (See recipe notes for two methods.)

2. Add 7 tbsp coconut manna to a bowl, then add remainder of ingredients and stir to combine. (The mixture will be a bit lumpy.)

3. Add to fat bomb molds. The molds I used made 15 fat bombs (if your molds make more or less, adjust nutrition information accordingly).

4. Chill in fridge for 60 minutes or freezer for 30 minutes.

    

How to Melt Coconut Manna

Method #1: Place your jar of coconut manna in a bowl of hot water for at least 20 minutes to soften the contents. After 20 minutes, open the jar and carefully mix to combine the manna and oil. Remove what you need and place it in a bowl. If it’s not fully smooth, you can quickly microwave it (10 seconds) to smooth it out before mixing in the rest of the ingredients.

Method #2: Microwave the jar (lid OFF) in 10-second bursts, stirring between each burst. You want to get to a drippy consistency. I usually get there within 30 seconds.

Coconut type: If you don’t use macaroon coconut, you can process shredded coconut in a food processor or coffee grinder until it is finely ground. This is to keep the fat bombs from having long shreds of coconut flakes in them. However, if you don’t mind the long shreds, feel free to leave them as-is.

Lakanto Maple-Flavored Syrup: Since my nutrition software doesn’t allow for sugar alcohols, I simplified the calculations by reporting the net carbs only for the syrup (1g net carbs for the amount used in this recipe).