INGREDIENTS

• 1 cup firm coconut oil (refrigerate if necessary)
• 1 cup creamy coconut butter (or make your own)
• 1/2 cup full fat coconut milk, refrigerated overnight
• 1/2 tsp matcha green tea powder
• 1/4 tsp ground Ceylon cinnamon
• 1/4 tsp Himalayan salt
• 1 tsp pure vanilla extract (or make your own)

• 1 cup finely shredded unsweetened coconut
• 1 tbsp matcha green tea powder

INSTRUCTIONS

1. Add all the ingredients listed under “truffles” to a good sized mixing bowl. Note that it’s of utmost importance that your coconut oil be firm so send it to the fridge for a little bit if you have to. Same goes for the coconut milk. While it’s not mandatory that you use only the cream part (although you could very well do that if you wanted to, more fat for you), your milk does have to be firm when you use it so make sure that you cool the can overnight.
2. Mix on high speed with a hand mixer, until light and fluffy, then send to the refrigerator to firm up for about an hour.
3. While the “truffle” mixture is firming up, combine the shredded coconut and matcha powder together in a fairly large mixing bowl. Set aside.
4. With the help of a small ice cream scoop form the cold “truffle” mixture into 32 little balls, roughly the size of a ping pong ball.
5. Roll the balls quickly between the palms of your hands to shape them into perfect little spheres, then drop each ball into the coconut / matcha mixture and roll them until completely coated.
6. Transfer your finished fat bombs to an airtight container and keep refrigerated for up to 2 weeks.
7. These can be eaten straight out of the fridge but they are even better when you let them sit at room temperature for 10 to 15 minutes before to eat them.

Notes