Here’s a recipe that swoons us on title alone: Creamy Coconut Strawberry Peanut Butter Keto Bombs. We’re actually not sure if we’ve heard so many of our favourite words used all at once like that before. Here’s how to make them:
1/2 cup organic peanut or almond butter
4 tbsp full-fat coconut milk (1st amount)
3 tbsp 52 Fields Coconut Oil, melted
Pinch of sea salt
1/2 cup organic frozen strawberries
1/2 cup full-fat coconut milk (2nd amount)
Stevia to taste
In a 6-muffin tin, set up your muffin papers. Then, in a small bowl, mix up the peanut or almond butter, 4 tbsp of coconut milk, our coconut oil and a pinch or two of sea salt. Mix well, half-fill the muffin papers and then put the whole tin in the freezer for 15 minutes. In the meantime, mix your frozen strawberries with another 1/2 cup of coconut milk in a blender, with several good shakes of stevia and another pinch of sea salt. Blend until a thick cream forms. Pour and top muffin tins with this strawberry blend, then freeze again.
And there you have it: 6 healthy, low-carb energy bites loaded with smart fats and ready to sweep your cravings right off their feet!