Raspberry Cheesecake Fat Bombs

 

Look out Cravings because here comes the BOMB!

Add a little pizazz in your life.  A tangy tart-sweet treat is ready to EXPLODE in your mouth and chase those cravings away!

Equipment: 

1. Small mixing bowl
2. Fork for smashing the raspberries
3. Silicone truffle mold with at least 30 cavities (optional) or you could mold them with a cookie dough scoop.
4. Parchment paper and cooking dough scoop if you don’t have a truffle mold

Ingredients:

1. 1/4 cup of Coconut Oil
2. 2 tablespoons unsalted butter
3. 1/2 teaspoon of vanilla extract
4. 3 tablespoons Swerve confectioner’s style sweetener.

Directions:

1. In a small mixing bowl, combine all the ingredients and mix with a fork until smooth.
2. Distribute cheesecake mixture evenly among 30 cavities of truffle molds. Alternatively, use a spoon or cookie dough scoop to put a bite-size portion onto parchment paper.
3. Freeze for about an hour or until set.

Store the extras in the freezer for up to 3 weeks. Now you are ready for the cravings!

3 Per serving:

Calories: 122| Fat: 13.3 g | Protein: 1.2 g | Total Carbs: 0.9 g |

Net Carbs: 0.8 g