These Ginger Mojito Fat Bombs are fresh, satisfying, and have the perfect amount of zing!

Scale

1/4 cup coconut oil

1/4 cup raw honey

1 cup coconut butter

1 tsp vanilla extract

1/2 lime (juiced, zested)

1/4 cup mint leaves (chopped)

1 1/3 tbsps ginger (peeled, grated)

1. In a saucepan over low heat, melt the coconut oil, honey, and coconut butter. Add the vanilla extract and whisk until well combined.

2. Pour the mixture into a silicone muffin tray or muffin cups. Top each cup with lime juice, zest, mint, and ginger.

3. Refrigerate for about one hour or until set. Enjoy!

Leftovers: Refrigerate in an airtight container for up to four to five days, or freeze for up to three months.

Serving Size: One serving equals one fat bomb, approximately 2-inches in diameter and 1-inch deep.