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