So I posted the picture of my fat bombs the other day and got a tremendous response and demand for recipes!  Here are a few I’ve tried so far….

COCONUT OIL FAT BOMBS

1 cup softened (not melted) cold pressed virgin coconut oil
1 tsp vanilla extract
1 to 2 Tbsp equivalent to sugar or your sweetener of choice (I used Confectioner’s Swerve)
1/2 tsp Celtic Sea Salt
2 to 4 Tbsp organic unsweetened cocoa powder
2 Tbsp almond butter or other nut butter
Optional-unsweetened dessicated coconut (for rolling or sprinkling)

Mix all ingredients together in a bowl or food processor until mixture is smooth.
Drop by the tablespoon onto waxed or parchment paper, or into the dessicated coconut.
Refrigerate until the candies are solid, then store in a covered container in the fridge.

Yield: 18

CHOCOLATE CHIP COOKIE DOUGH FAT BOMBS

8 oz cream cheese softened
1 stick (1/2 cup) salted butter
1/2 cup creamy peanut butter or almond butter (the kind that’s only peanuts and salt)
1/3 cup swerve sweetener (erythritol)
1 tsp vanilla extract
4 oz Lilly’s baking chips (stevia sweetened chocolate chips)

Cream everything together in a mixer and then spray a cookie scoop with coconut oil cooking spray. Refrigerate dough for 30 minutes before scooping onto parchment paper, then freeze for 30 minutes and store in the refrigerator in plastic baggies.

Yield: 30

STRAWBERRY CHEESECAKE FAT BOMBS

1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened
1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened
2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
1 vanilla bean OR 1/2–1 tablespoon vanilla extract

Place the cream cheese and butter cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
Add the powdered Erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
Add to the bowl with softened butter and cream cheese.
Use a hand whisk or food processor and mix until well combined.
Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!

YIeld: 20

LEMON CHEESECAKE FAT BOMBS

1/4 cup coconut oil
1/4 cup unsalted butter
4 oz cream cheese
2 tbsps sweetener
1 fl oz fresh lemon juice

Mix all room temperature ingredients together with a hand mixer until very smooth.
Include lemon zest from the fresh lemons that you use for the lemon juice.
Spoon into silicone molds, ice cube trays or onto wax paper
Freeze until firm. Then pop out of molds and keep frozen until needed.

Yield: 20