Lemon + White Chocolate Fudge Bombs (Keto/Paleo/Vegan)
When I lived in Houston I loved going to la Madeleine cafe for one of their Lemon White Chocolate Chunk cookies. Those were some BOMB ASS cookies, let me tell ya! I can’t even imagine how many calories or grams of sugar were in one of those bad boys (ok just looked it up — 530 cal and 40 g sugar!).
Afterwards I would eat a field greens salad and do an hour of cardio and call it even. Oh, those were the days, when fat was the enemy and my blood sugar was up and down like whoa. Things have really come a long way, thank goodness.
Anyways, those cookies taught me one very important thing: That lemon and white chocolate are a match made in heaven! Very underrated if you ask me. Now I’m not going to tell you these fudge bombs taste exactly like those cookies from la Madeleine.. but I did have to stop myself from eating the whole batch in one sitting 😉.
That said, I would classify these as a not-sweet treat. They are pretty darn good as a pre-workout snack to settle your stomach or an after-dinner snack without the sugar spike. Given their high fat (good fat!) content, they are actually very satiating and totally satisfy my sugar cravings (win!).
Plus these are a breeze to make and keep well either in the fridge or the freezer for easy grabbing whenever you need one!
White Chocolate + Lemon Fudge Bombs
Ingredients
- ⅓ cup coconut oil melted (unrefined for more coconut flavor, refined for less)
- ⅓ cup coconut butter melted
- ⅓ cup cocoa butter
- 1 lemon zest and juice
- ½ tsp vanilla extract or insides of 1 vanilla bean
- few drops liquid stevia optional!
Instructions
- Add the coconut oil and coconut butter (I like to soak these in a bowl of warm water to melt them; or you can use microwave) to a glass liquid measuring cup with a spout . Then add chunks of cocoa butter until the liquid level reaches 1 cup. Stir together. You can pop the mixture in the microwave for 15 seconds at a time as needed until your cacao butter is melted.
- Add remaining ingredients and stir to combine.
- Pour into silicone molds, parchment cupcake liners, or in a single layer inside a glass storage container (lined with parchment or plastic wrap for easy removal if desired). For the photos in this post, I filled regular sized parchment cupcake liners half way.
- Refrigerate for at least a couple hours until firm. Cut into pieces and enjoy! Store in the fridge or freezer.
I love to get all my pantry ingredients from Thrive Market. They carry awesome products at really good prices and their customer service is AMAZING!
These mini-parchment liners would be really fun to use in a mini-cupcake pan!
With love,
💚Katy