Strawberry-filled Coconut Fat Bombs

I hope you all are having a fabulous week! I have another tasty fat bomb recipe for you. I tried something different this time and added pureed strawberries.  If you are following a low-carb/keto diet and are missing your fruits, the best berries to have are blackberries, strawberries or raspberries.  You’ll see below they have a low sugar content, thus resulting in lower carbs. Feel free to sub with your favourite one!  These fat bombs are also gluten-free, dairy-free, and vegan. 

Makes 15 Fat Bombs

1/3 cup coconut butter
1/3 cup coconut oil + 1 Tbsp
1/2 Tbsp cocoa powder
8-10 drops of liquid stevia to taste
1/3 cup fresh strawberries, diced (about 75g)
1 Tbsp unsweetened shredded coconut

In a bain-marie, add the coconut butter, 1/3 cup coconut oil, cocoa powder and a few drops of liquid stevia.  Heat until fully melted.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.

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.Place in the fridge until fully hardened; at least a couple of hours or overnight.  Pop out of the molds and store in an air-tight container in the fridge.Enjoy!

If you love fat bombs, check out my other recipes here, here, here, and here.  Healthy fats are where it’s at!

Nutritional Info per fat bomb
106 Calories, 2g Carbs, 1g Fibre, 1g Net Carbs, 11g Fat, 1g Protein, 1g Sugar