Coconut-Raspberry Fat Bombs


    • 1/2 cup coconut butter
    • 1/2 cup coconut oil
    • 1/2 cup freeze-dried raspberries
    • 1/2 cup unsweetened shredded coconut
    • 1/4 teaspoon powdered sugar substitute such as Swerve or Truvia


    1. Line an 8”x8” pan with parchment paper.

    2. In a food processor, coffee grinder, or blender, pulse the dried raspberries into a fine powder.

    3. In a saucepan over medium heat, combine the coconut butter, coconut oil, coconut, and sweetener. Stir until melted and well combined.

    4. Remove pan from heat and stir in raspberry powder.

    5. Pour mixture into pan and refrigerate or freeze for several hours or overnight.

    6. Cut into 12 pieces and serve!

    Servings: 12
    Nutrition Facts (per serving)
    Total Carbohydrates: 3,2g
    Dietary Fiber: 0,8g
    Net Carbs: 2,5g
    Protein: 0,3g
    Total Fat: 18g
    Calories: 169

    Raspberries contain antioxidants such as Vitamin C, quercetin and gallic acid, which help prevent circulatory disease and age-related decline. They are also high in ellagic acid, which has been shown to have anti-inflammatory properties.