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Lemon & pistachio keto bombs

by Melrose resident wholefoods cook, Dani Venn

prep time: 7 minutes | cooking time: 5 minutes | serves 1

Ingredients

2 cups shredded or desiccated coconut

½ cup Melrose Unrefined Coconut Oil

½ cup Melrose MCT (Melrose MCT Original, Pro Rapid or Pro Plus -- take your pick!)

200g Melrose Macadamia Spread

¼ cup Melrose Organic Grass-fed Ghee or Butter

¾ cup chilled thickened coconut cream

2 lemons, zest finely grated

1 teaspoon salt flakes

1/3 cup pistachios, chopped

Method

  • 1. Place shredded or desiccated coconut into a high-powered blender or food processor along with both the coconut and MCT oil, blend on medium – high speed until a coarse but slightly runny paste has formed. This may take a few minutes, stop and scrape down the sides of the blender as needed.

  • 2. Add macadamia spread, ghee or butter, coconut cream, lemon zest and salt flakes to the mix and blend for a further 30 seconds until well combined. Mixture should be nice and creamy.

  • 3. Spray a mini muffin pan, flexible is best, with spray coconut oil and fill each mould with a tablespoon or so of mixture then top with some chopped pistachios. Alternatively line a small baking pan with baking paper and spread the mixture evenly across the pan then top with chopped pistachios. Place in the fridge or freezer to set for 4 – 8 hours.

  • 4. To remove the fat bombs from a flexible muffin tray, they should pop out easily, if using a traditional muffin pan, allow them to loosen for 10 minutes at room temperature then gently remove with a small spatula or thin knife.

  • 5. If using a baking pan, when set, remove from fridge / freezer and slice into chunks. Store in airtight container in the fridge, or you can store in freezer, but allow them to thaw out a little before eating.

  • 6. Tips: Mix up the nut butter with Almond or ABC butter. It also takes up 4-8 hours of prepping beforehand.

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