Raspberry cheesecake fat bombs

Step by Step

Step 1

Begin by spraying a mini muffin tin or silicone egg pan (which is what we used!) with coconut oil spray. Set aside.

Step 2

Next, add all ingredients for the fat bombs into a small blender or food processor and blend until smooth.

Step 3

Scoop 2 tablespoons of the cream cheese mixture into each muffin tin and repeat until there is no cream cheese mixture left.

Step 4

Place in the freezer for at least 45 minutes.

Step 5

Remove from the freezer and let sit for 2-3 minutes and then pop the raspberry cheesecake fat bombs out of the muffin tin and eat immediately or store in the freezer for later!

Tips and Warnings

* Feel free to substitute 2 tablespoons of honey for the stevia as a sweetener alternative.
Storage: Place raspberry cheesecake fat bombs in a freezer-safe gallon-size bag and store in the freezer for up to 3 months.