⅓ cup coconut butter
⅓ cup coconut oil + 1 Tbsp
½ Tbsp cocoa powder
8–10 drops of liquid stevia to taste
⅓ cup fresh strawberries, diced (about 75g)
1 Tbsp unsweetened shredded coconut
01. In a bain-marie pot, add the coconut butter, 1/3 cup coconut oil, cocoa powder and a few drops of liquid stevia. Heat until fully melted.
02. Meanwhile, in a small frying pan, add the fresh strawberries and a few spoonfuls of water. Cook over medium heat until soft. Mash with a fork. Add the berries to a blender with 1 Tbsp of melted coconut oil and a few more drops of liquid stevia. Blend until smooth.
03. Fill molds with the melted coconut mixture. Add about 1 tsp of the strawberry mixture into each mold. Sprinkle with a few shreds of unsweetened coconut.
04. Place in the fridge until fully hardened; at least a couple of hours or overnight. Pop out of the molds and store in an airtight container in the fridge.
Per Fat Bomb
Carbs 2 g
Fibber 1 g
Net Carbs 1 g
Fat 11 g
Protein 1 g
Sugar 1 g