When I first started eating low carb, I ate fat bombs daily (usually multiple times a day). They really helped to curb my cravings until I became fat adapted and no longer needed to rely on willpower to make better food choices.
Sometimes they were a snack. Sometimes they were dessert. Sometimes I ate them just because they were so darn tasty.
You may have tried Paulette’s Basic Fat Bomb Recipe which is similar in taste to a no-bake cheesecake. These are soooo delicious.
However, I have an equally yummy fat bomb recipe for those of you who don’t or can’t eat dairy, or for times when you just want something different. These Sunbutter Fat Bombs are made with sunflower seed butter (be sure to use unsweetened) and creamed coconut.
The shredded coconut is optional, and just adds a more substantial texture.
Sunbutter Fat Bombs, Dairy Free
Ingredients
- 1/2 cup Coconut butter softened
- 1/2 cup Sunflower seed butter unsweetened
- 1 tsp Cinnamon or more, to taste
- 2 tbsp Swerve Sweetener confectioners (adjust to taste)
- 1 tsp Vanilla extract pure
- 1/4 cup Coconut flakes unsweetened (optional)
Instructions
- Combine all ingredients and mix well.
- If you like a smoother consistency, don't use the coconut flakes. The coconut helps to bind the fat bombs so that they don't soften at room temperature quite so quickly.
- I like to add cinnamon oil (LorAnn oils from Bulk Barn or Amazofor extra cinnamon flavour but you can just add more powdered cinnamon if you like.
- In the photo, you'll see the mold that I use for this fat bomb. It has a silicone base that allows you to easily pop the chilled fat bombs out of the mold.