Fat bombs are an ideal snack, and are a great way to bridge the gap between meals. We’ve used pumpkin and sunflower seeds to keep these fat bombs nut-free.
Ingredients (Serves 6)
Sunflower Seed Layer:
- ¼ cup cold-pressed extra virgin coconut oil, melted
- ¼ cup sunflower seed butter
- 1 tablespoon Melrose MCT oil, optional
- 1 pinch sea salt
Pumpkin Seed Layer:
- ¼ cup cold-pressed extra virgin coconut oil, melted
- ¼ cup pumpkin seed butter
- 1 pinch sea salt
Method
- Line a muffin pan with muffin cases and set aside.
- To make the sunflower seed layer, place all the ingredients in a bowl and whisk well to combine. Spoon into muffin cases and place in the freezer for 10 minutes to firm.
- To make the pumpkin seed layer, place all the ingredients in a bowl and whisk well to combine. Spoon onto the sunflower seed layer and return to the freezer for 10 minutes to firm.
- Best eaten straight from the freezer where they can be stored.
Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker.
Image by Sarah Craven Photography.