Strawberry Cheesecake Fat Bombs
1/2 cup = strawberries, fresh or frozen
3/4 cup = cream cheese, softened
1/4 cup = butter or coconut oil, softened
2 tablespoons = powdered erythritol OR 10–15 drops liquid stevia
1/2–1 tablespoon vanilla extract
Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
Add to the bowl with softened butter and cream cheese.
Use a hand whisk or food processor and mix until well combined.
Spoon the mixture into small muffin silicone molds or candy molds. Place in the freezer for about 2 hours or until set.
When done, unmold the fat bombs and drizzle with Lilly’s dark chocolate, place into a container. Keep in the freezer and enjoy any time!