1 cup coconut oil, melted
1/2 cup unsweetened coconut milk
1 cup fresh strawberries, hulled
2 tablespoons powdered erythritol or another sugar substitute
1 teaspoon vanilla extract
Pinch of salt
In a blender, puree the fresh strawberries until smooth.
In a mixing bowl, combine melted coconut oil, coconut milk, strawberry puree, powdered erythritol, vanilla extract, and a pinch of salt. Mix well until all ingredients are fully combined.
Pour into Molds:
Pour the mixture into silicone molds or ice cube trays. This will be the shape of your fat bombs.
Place the molds in the freezer and let the fat bombs set for at least 4 hours or until firm.
Remove from Molds:
Once fully set, remove the fat bombs from the molds.
Store the Strawberry Creamsicle Fat Bombs in an airtight container in the freezer until ready to eat.
Serve and Enjoy:
Enjoy your fat bombs straight from the freezer whenever you need a delicious and satisfying low-carb treat.