Coconut & White Choc Fat Bomb
Preheat the oven to 350oF (175oC) and scatter the shredded coconut out onto a baking sheet
Toast the coconut in the oven for 5 minutes until light golden in colour, tossing a couple of times to prevent burning
Transfer the toasted coconut into a blender and pulse until smooth.
Add in the melted cacao butter and melted coconut oil to the blender with the cinnamon, salt and vanilla extract
Place mixture into the fridge and allow to solidify slightly for 20 mins
Form the mixture into 12 balls, alternatively if the mixture is still runny add into muffin cups, and place in the freezer for at least 30 minutes and let it solidify. Store in the fridge or freezer ready to eat.
per serving: total carbs 2g | protein 1g | fat 13g