Ingredients:

  • 8 oz (225g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (55g) refined coconut oil, melted and cooled slightly
  • 3 tbsp (30g) monk fruit sweetener, powdered
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (15g) freeze-dried strawberry powder
  • 6 medium strawberries, thinly sliced
  • 1 pinch sea salt

Instructions:

  1. In a medium mixing bowl, beat the 8 oz (225g) softened cream cheese and 3 tbsp (30g) powdered monk fruit sweetener on medium-high speed until the mixture is smooth and pale.
  2. Gradually pour in the 1/4 cup (55g) melted coconut oil while continuing to mix until the batter looks glossy and uniform.
  3. Reduce the mixer speed to low. Add the 1 tsp (5ml) vanilla extract, 2 tbsp (15g) freeze-dried strawberry powder, and a pinch of sea salt. Mix only until the color is a consistent pale pink.
  4. Spoon the mixture evenly into silicone mini-muffin molds, filling each cavity to the brim.
  5. Gently press one thin slice of the 6 sliced strawberries onto the top of each bomb.
  6. Place the mold in the freezer for 30 minutes to flash-set.
  7. Transfer the mold to the refrigerator for 90 minutes until the fat bombs are firm.