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.