Make your own fat bombs—just the way you like them!

1 START WITH FAT

To make a batch of about 20, start with 1 cup of room-temperature healthy fats such as coconut oil, coconut butter, coconut cream, nut butter, cream cheese or grass-fed butter. Melt any solid fats gently in a double boiler. Combine different fats to vary the flavor and nutrients.

2 BOOST THE FLAVOR

Choose up to three of the following delicious picks, which deliver nutrients that help increase fat burn to speed results: 1 tsp. of cinnamon or ginger, 3 Tbs. of unsweetened cocoa powder, 1 Tbs. of citrus zest, 1⁄2 cup of fresh or frozen strawberries or raspberries, or 4 oz. of melted dark chocolate.

3 UP THE SWEETNESS

To give treats more concentrated flavors and subtle sweetness, add up to 2 Tbs. of a flavor extract (like vanilla, almond, lemon or peppermint). Or for an extra sweet touch, add

1⁄4 tsp. (about 10 drops) of liquid stevia or experiment with the same amount of flavored stevia.

4 INCLUDE TEXTURE

For extra crunch and a dose of omega-3 fats, add 1⁄3 cup of chopped nuts. Or if you prefer a bit of chew, select

1⁄4 cup of shredded coconut. For a more decadent bite, add in 1⁄4 cup of cacao nibs. (You can stir these picks into the batter at the last minute or add them at the end—see step 5 for details).

5 BLEND AND CHILL

In a food processor, blend your chosen healthy fats, flavor boosters and sweeteners until well-combined. Next, stir in your texture ingredients. Roll the mixture into golf ball–size rounds or pour into minimuffin cups, filling each cup with about 1 Tbs. of mixture. For even more texture, you can roll the balls in (or sprinkle cups with) your crunchy pick. For a little something different, some women like to press a single hazelnut, pecan or macadamia nut into the center of each fat bomb. Refrigerate treats for 4 hours (or freeze for 2 hours), until the mixture is solid. Store the treats in a resealable container in the refrigerator for up to one week or in the freezer for up to one month.