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