Strawberry Fat Bombs
Strawberry Fat Bombs
photo by recipe author


Servings: 24
Preparation Time: 10 minutes

  • 3/4 cup strawberries, fresh or frozen
  • 8 ounce package cream cheese, softened
  • 1/2 cup coconut oil, softened (not melted)
  • 1 tablespoon vanilla extract

Put all ingredients in blender and blend until smooth.

Place 24 mini muffin cups on a cookie sheet.

Scrape mixture into plastic bag or pastry bag and fill mini muffin cups, or spoon mixture into mini muffin cups.

Freeze until solid – about 2 hours. Store in freezer in airtight container. Note: If you prefer a softer, creamier fat bomb, store in refrigerator.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!