How to Make Salted Pistachio Cream Fat Bombs
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Pulse pistachios in a food processor until finely ground but not paste.
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Add coconut oil, butter, powdered erythritol, sea salt, and vanilla; blend until creamy and well combined.
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Using a small cookie scoop, portion mixture into 10 balls and place on a parchment-lined tray.
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Chill in the refrigerator for 1 hour until firm.
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Sprinkle with extra sea salt before serving if desired.
Pro Tips for Perfect Salted Pistachio Cream Fat Bombs
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of roasted pistachio nuts, shelled, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Salted Pistachio Cream Fat Bombs?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Salted Pistachio Cream Fat Bombs?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for roasted pistachio nuts, shelled?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.