Coconut-vanilla fat bombs

Ingredients

for 5 servings

• Coconut oil70 g (2.5 oz)
• Coconut cream50 g (1.8 oz)
• Unsweetened shredded coconut30 g (1.1 oz)
• Erythritol15 g (0.5 oz)
• Vanilla extract3 g

Directions

1. Melt the coconut oil with the coconut cream over very low heat, stirring until smooth.
2. Take off the heat, then stir in the unsweetened shredded coconut, the erythritol and the vanilla extract.
3. Mix well until even.
4. Pour into silicone molds and smooth the surface.
5. Freeze for 30 minutes, until fully set.
6. Turn out and keep in the fridge until eaten.