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I consider healthy, traditional fats—used in tasty fat bombs—to be the most important component of my food storage. Humans evolved to use energy from traditional fats, including lard, tallow, suet, and schmaltz, as well as those fats found in red meat, dairy, and seafood. The oils from coconut, olive, palm, and avocado fruits have also been used to promote human health (source). These tasty and delicious lemon fat bomb bars, made with nutrient-rich coconut oil, will fill you up while satisfying almost any sweet tooth.
Looking for something fresh and wonderful? Try these Lemon Fat Bomb Bars. Nutrient-rich coconut oil is full of fatty acids your body needs. Traditional fats not only help you feel full but may also help improve cognitive function and metabolism while keeping skin smooth and supple.
While I do consider traditional fats—and tasty fat bombs—to be the most important component of my food storage, it’s important to note that storing fat can have issues. Fats and oils combined with oxygen can cause rancidity. Rancidity, or lipid oxidation, has been implicated as a cause of cancer (a carcinogen), heart disease, and arteriosclerosis.
In an emergency situation, such as a time we’re relying on our food storage, we may not be able to get all the daily calories we need without fat. Calories = energy. It’s an important consideration in our day-to-day life.
Storing fat as part of your food storage and preparedness efforts does require some thought. Some fats may only have a short shelf life or require refrigeration. Others, under proper conditions, may last for many years. Choosing the correct fat and correct storage spot (think cool, dry, and dark) will be important.
We focus on traditional fats: coconut, olive, palm, and avocado oils along with lard, tallow, schmaltz, and fat that naturally occurs in animal products such as meat and eggs. We prefer to keep the animal fats on the hoof as much as possible. We do not store man-made oils like canola and vegetable shortening. Many of these are rancid while still in the grocery store, plus the way these are manufactured is concerning. Read more about this in The Oiling of America.
These delicious lemon fat bombs use dried lemon peel powder for their amazing flavor. This recipe makes 20 bite-sized servings, with each fat bomb bar having approximately 170 calories and 13 grams of fat. When using just under ½ cup of honey, they have about 11 grams of carbs and 1 gram of protein.
My son says they remind him of rice crispy treats. He loves the amount of sweetener as written; I prefer less sweet and, if making them for myself only, use about half as much. This recipe works best using a sticky sweetener like honey or maple syrup. Keep in mind, honey is the sweeter of the two, so you can use less to make your own perfectly sweet fat bomb.
Lemon Fat Bomb Bars
- 3 cups unsweetened shredded coconut
- 1 tbsp lemon peel powder, or 1 to 2 tbsp lemon zest
- 1/2 tsp lemon extract
- 2/3 cup coconut oil
- 1/4 tsp sea salt
- Scant 1/2 cup honey or 3/4 cup maple syrup
- Line an 8 x 8 square pan with parchment paper or coat with coconut oil, butter, or other traditional fat.
- In a large bowl, combine all ingredients and mix well. Transfer the batter to the prepared pan and press firmly into place.
- Put in a cool place until set and solid (fridge or freezer work best).
- When firm, cut bars into 20 small pieces. If your temps are over 77°, the coconut oil will be very soft to runny. Feel free to scoop out servings with a spoon and enjoy.
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