Bulletproof Fat Bombs

Bulletproof Fat Bombs

Ingredients

• 1 cup coconut milk ((creamed, or mascarpone cheese or full-fat cream cheese, 250 g / 8.8 oz))
• 1/4 cup butter ((creamed, or mascarpone cheese or full-fat cream cheese, 250 g / 8.8 oz))
• 2 tbsp oil ((creamed, or mascarpone cheese or full-fat cream cheese, 250 g / 8.8 oz))
• 2 tbsp cocoa powder ((creamed, or mascarpone cheese or full-fat cream cheese, 250 g / 8.8 oz))
• 1/4 cup erythritol ((creamed, or mascarpone cheese or full-fat cream cheese, 250 g / 8.8 oz))
• 15 drop stevia extract ((creamed, or mascarpone cheese or full-fat cream cheese, 250 g / 8.8 oz))
• 1/2 cup brewed coffee ((creamed, or mascarpone cheese or full-fat cream cheese, 250 g / 8.8 oz))
• 1 tsp rum extract

Instructions

1. Place the softened creamed coconut milk (or mascarpone cheese), butter or coconut oil, MCT oil and cocoa powder.
2. Add powdered Erythritol and stevia into a blender and pulse until smooth.
3. I'm using my Kenwood mixer with a blender attachment.
4. Pour in the prepared coffee (room temperature or lukewarm, not hot) and pulse again until smooth.
5. Pour into the into the ice-cream maker (I use Cuisinart) and process according to the manufacturer's instructions.
6. It may take anything between 30-60 minutes depending on your ice-cream maker.
7. Using an ice-cream maker makes the texture smoother & creamy and also allows me to form the "bomb" shapes.
8.  *Tips when you don't have an ice-cream maker: Pour the mixture directly into an ice tray or small muffin tin.
9. You should be able to fit ~ 2 tablespoons per fat bomb or make smaller fat bombs.
10. You can also use 1-2 teaspoons instant coffee powder instead of 1/2 cup of coffee.
11. The mixture will be thicker and you won't need an ice-cream maker.* Spoon about 2 tablespoons of the ice-cream into ice tray (I used this Ball Shaped Lollypop Tray) which is great for making fat bomb shapes.
12. I used the same one in my Strawberry Cheesecake Fat Bombs.
13. Place in the freezer for 2-3 hours or until firm.
14. Enjoy!