Cannon balls in the pool with your family, and these sweet raspberry Vanilla Keto Bombs feel and taste like summer bliss! Raspberries are harvested June through August, so pick up a few packs from your farmer’s market all summer long!  

These bombs are equally an explosion of health as they are a delicious treat! Cacao butter is packed with healthy fats, and vitamin E supports vision, brain, and skin health. Raspberries are plump with omega 3s that can help prevent stroke and heart disease and keeps your skin and bones feeling great!

Ingredients:

• 1 ½ cups of coconut oil
• ¼ cup cacao butter
• 1 ¼ cups canned full-fat coconut milk (I recommend Native Forest brand)
• 1 teaspoon pure vanilla extract
• 3 drops of organic liquid stevia
• ¼ cup fresh raspberries (frozen if you are making them out of season)

Directions:

1. Line ten wells of a muffin tin with muffin cups. Set aside.
2. Melt the coconut oil and cacao butter together in a saucepan over medium heat. Once melted, add 1 cup of the coconut milk and bring to a simmer, about 2 to 3 minutes.
3. Optional optimization: Add in Acid-Kicking Plant-Based Vanilla Protein.
4. Turn off the heat and whisk in the vanilla extract and stevia.
5. Pour the mixture into the prepared muffin pan.
6. Pop into the fridge and allow to sit for at least 2 hours, or until solid.
7. In a blender, combine the remaining 1/4 cup of coconut milk and the frozen raspberries and blend until smooth.
8. Add a 2-teaspoon layer of the raspberry mixture to the chilled contents of each muffin well and freeze for 1 hour or until ready to eat.
9. Bombs away! Splish, splash, and enjoy your new summer staple! 

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Nutrient Totals:

Calories: 339
Protein: 0g
Carbohydrate: 1g
Dietary Fiber: 0.5g;
Total Sugars: 0g 

Total Fat: 38 g
Saturated Fat: 32g
Net Carbs: 0.5g