1 C Organic Raw Cashew Butter (made from only cashews with no added oils)
1/2 C Organic Extra-Virgin Coconut Oil
1 t Organic Vanilla Extract
1/4 t Organic Lemon Extract
1/8 t Fine Himalayan Sea Salt
2 C Organic Unsweetened Coconut Flakes
Directions:
In a medium saucepan over medium-low heat, melt together cashew butter and coconut oil, stirring occasionally.
Once the mixture is smooth, remove from heat. Stir in vanilla extract, lemon extract, sea salt and coconut flakes.
Place pan on a hot pad in the refrigerator until mixture firms up enough to scoop out.
Line a half-size baking sheet or two quarter-size baking sheets with unbleached parchment paper.
Using a melon-baller (or two spoons), scoop about a tablespoon of mixture at a time onto prepared baking sheet(s).
Refrigerate sheet(s) until keto bombs are firm. Transfer into an airtight container and store in the refrigerator.
Yield: About 24 servings
