These little fat bombs are best kept in the freezer and are the perfect mid-afternoon snack or post-meal sweet! Just made them last week, and I’m OBSESSED! Serving size is 1 to 2 balls, but I typically won’t have more than 2 in a day.
Coconut Cashew Fat Bombs
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 15
Ingredients
- 6 pitted medjool dates
- 1 tbsp nut milk (I typically use almond/oat/coconut milk based on what's in the fridge but any will work!)
- 1 tbsp coconut oil
- 3 tbsp coconut butter
- 1 cup raw cashews
- ¼ cup mini vegan chocolate chips
- ¼ cup chia seeds
Instructions
- Place pitted dates, nut milk, coconut oil, coconut butter + raw cashews into a high speed blender (Vitamix) or food processor.
- Start to blend on a low speed and gradually increase the speed as the ingredients start to combine. You may need to use the tamper to help blend the ingredients evenly. You want to create a dough like consistency that should only have tiny pieces in it.
- Using a spatula, scoop out the batter and place into a small/medium sized bowl. Cover with plastic wrap and put in the fridge for about 15 minutes to cool down. (If you don't, the chocolate chips will melt into the batter since it's so warm!)
- Take the batter out of the fridge and fold in mini vegan chocolate chips. Then pour the chia seeds onto a small plate.
- Roll batter into small balls (a little bit smaller than a golf ball) and then roll in chia seeds to fully coat. Place all balls into a container and store in the freezer for as long as you would like. Enjoy - most likely won't last more than 2 weeks!
