Coconut Oil Fat Bomb

In a pan over low heat, melt the coconut oil and add the honey.

Whisk and add the cocoa powder.

Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray.

Let cool for 30 minutes in the fridge or freezer.

Makes approximately 12 fat bombs.

Enjoy and remember to share!

In a microwave safe bowl, melt almond butter, butter and coconut oil for 2 minutes using the microwave, stir every 30 seconds.

Whisk maple syrup into the butter mixture until well combined.

Pour bite sized pieces into lined muffin tin.

Refrigerate for 2 hour or until hardened, enjoy!

Create a double boiler by placing a glass bowl over a saucepan with a few inches of water in it.

Place all the ingredients with the exception of the shredded coconut in the double boiler over medium heat.

While waiting for the ingredients to melt, be sure to mix them together.

Once all of the ingredients are combined remove the bowl from the heat.

Place the bowl of ingredients in the fridge for about 30 minutes, or until it is hard enough to roll into balls.

Roll the mixture into one inch balls then cover them with the shredded coconut.

Refrigerate the balls for approximately 1 hour or more until hardened.

In a large mixing bowl, cut cream cheese and butter into small pieces and let it sit until softened. Do not microwave.

In a separate bowl, mash up strawberries until smooth.

Add stevia and vanilla to strawberries.

Once the butter and cream cheese are softened, add strawberry into the bowl. Mix until well combined.

Spoon the mixture into lined muffin tins and place in the freezer until frozen.

Once frozen remove from muffin tin and enjoy! If storing leftovers in the freezer, place fat bombs in an airtight container.

In a bowl mix the melted coconut oil with stevia and add in peppermint extract.

Pour half of your mixture into an ice tray or silicone cases. Place your tray in the fridge and let harden. This is the white layer of the fat bomb.

Add cocoa powder to the remaining mixture and stir. Pour over the white layer once it’s set.

Place both layers into the fridge until the mixture has set and it’s ready to be enjoyed.

Mix together cocoa powder, peanut butter, and hemp seeds in a bowl.

Add coconut oil and mix until it becomes a paste.

Add cream, vanilla, and stevia and mix until it becomes a paste again.

Roll into one inch balls and place on parchment paper on a baking tray.

Freeze for 20 minutes. Serve and enjoy!

Fry three slices of bacon until it is very crisp. Set aside.

Remove the jalapeno seeds and chop the pepper into small pieces.

Mix together cream cheese, jalapeno pepper, parsley, onion powder, garlic powder, salt and pepper in a bowl.

Crumble bacon and add to mixture.

Roll into one inch balls, serve, and enjoy!

Fry the bacon in a pan until crispy. Set aside.

Add six cups of water and a pinch of salt to a pot and bring to a boil.

Add eggs and boil for 10 minutes.

Drain water and chill. Remove the shells.

Place eggs in a large bowl with the butter and mash.

Add mayonnaise, salt, and pepper.

Chill in fridge for 25 minutes.

Crush bacon into pieces.

Roll into one inch balls and coat in bacon bits.

Serve immediately and enjoy!

Crush macadamia nuts in a bowl with a spoon or in a food processor.

Add cream cheese, blackberries, coconut butter, vanulla extract, and lemon juice and mix until smooth.

Chill for 25 minutes.

Roll into one inch balls, serve and enjoy!

Grate the lemons finely.

Combine lemon zest, coconut butter, coconut oil, stevia, and salt in a large bowl and mix until evenly distributed.

Use a mini muffin tray with paper liner and scoop one tablespoon of the mixture into each hole.

Chill in the fridge for 45 – 60 minutes.

Serve and enjoy!