Making the super yummy coconut berry fat bombs made me want to play around with other ways of enjoying coconut oil. I love lemon, so the next thing that sprang to mind was lemon coconut fat bombs. They did not disappoint! If you like lemon, you absolutely must give these a try. Tart and flavorful, these are another delicious way to get in your daily coconut oil.
Notes on the Recipe
I use refined coconut oil in this recipe. Although you may assume that refined oils are automatically bad for you, this is not the case when it comes to coconut oil. The benefits of coconut oil are mostly about the fat, and refined coconut oil has the same fatty acid composition as virgin coconut oil. While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I personally don’t care for the strong taste of coconut unless it’s countered by an equally strong flavor such as chocolate or mint.
So, although these are lemon coconut fat bombs, they do not taste like coconut. (So feel free to serve them to your coconut-hating friends and relatives! :)) If you do want your fat bombs to taste coconutty, however, feel free to use virgin coconut oil instead of refined.
One more note about coconut oil: not all refined coconut oils are the same. Make sure you buy a high-quality coconut oil that doesn’t use chemicals during the extraction process. I personally purchase this brand through my food co-op.
I like tart lemony flavors, so this recipe is rather sour (although not overwhelmingly so). If you prefer your lemon treats sweeter you can easily add extra honey to taste before cooling in the freezer.
Silicone chocolate molds: For optimal aesthetics, I recommend using silicone chocolate molds for this recipe. Here are the molds I used in the photo above. More recently I purchased this set of molds, which is more economical but just as high-quality, as far as I can tell. If you really get into making your own coconut oil bites, I highly recommend owning a small collection of silicone molds–they make the process very easy, plus they’re cute!
(If you don’t care what the finished product looks like, you can also just use a cutting board, or other flat surface, lined with parchment paper. You’ll have to let your fat bombs cool in the fridge a bit first, so they’ll be solid enough to drop onto the parchment paper.)
- 1 cup refined coconut oil (see note above)
- 2 1/2 teaspoons lemon zest (about one medium lemon's worth)
- 1/4 cup lemon juice (about one medium lemon's worth)
- 2 tablespoons raw honey
- Gently melt about half of the coconut oil on the stove.
- While the oil is melting, zest your lemon. Add the zest to your food processor.
- Use a reamer to juice your lemon, then add lemon juice (minus any seeds) to your food processor.
- Add melted and unmelted coconut oil to your food processor, then add the honey.
- Process until all ingredients are evenly mixed.
- Scoop finished mixture into molds. If you don't have/don't want to use molds, you can also let mixture firm up in the refrigerator for a while, then spoon out morsels onto a parchment-paper lined surface such as a cutting board.
- Put molds or parchment paper-lined surface into the freezer to firm up the fat bombs. After half an hour or so, or whenever they have become solid, remove from the molds/parchment paper and store in a container in your freezer. Enjoy whenever you feel like you need (or want!) some coconut oil.
I wouldn’t eat more than one or two of these at once (at least starting out), as eating too much coconut oil all at once can cause intestinal upset. (Something I’ve experienced firsthand.) How much is too much seems to vary from person to person, so I recommend experimenting gradually if you don’t yet know your own tolerance level.
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