prep time: 3 minutes, plus 20 minutes or 1 hour to chill (not including time to brew the tea) yield: 6 fat bombs (1 per serving)
prep time: 3 minutes, plus 20 minutes or 1 hour to chill (not including time to brew the tea) yield: 6 fat bombs (1 per serving)
1 cup coconut oil, softened but not liquid
¾ cup strong-brewed chai tea, at room temperature
¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here ) (optional)
1 teaspoon ground cinnamon
special equipment:
Silicone mold with 12 (1⅞-ounce) rectangular cavities ( see here )
1. Place the silicone mold on a rimmed baking sheet (to avoid spilling while transporting).
2. Place all the ingredients in a blender or food processor and puree until smooth.
3. Pour the pureed tea mixture into six of the cavities in the mold. (The pureed mixture will separate if it sits out and gets too hot; if that happens, puree it again before you pour the mixture into the mold.) Place the mold in the fridge or freezer to set, about 1 hour in the fridge or 20 minutes in the freezer.
4. Use your hands to push the hardened fat bombs from the mold. Store in an airtight container in the fridge for up to 6 days, or freeze for up to 1 month.
