Easy fat bombs recipes!

Easy Lemon Cheesecake Fat Bombs:

Mix 1/4 cup each coconut oil and unsalted butter, 4 oz. cream cheese, 2 Tbs. fresh lemon juice and zero-calorie sweetener to taste with hand mixer until very smooth. Pour into silicone candy molds. Freeze until firm; store in air-tight container in freezer. Makes about 12 servings.

● Mounds Fat Bombs:

Stir 1/2 cup coconut butter* and 1/2 cup coconut oil over low heat, until smooth; add 1/2 cup unsweetened shredded coconut and zero-calorie sweetener to taste. Pour into silicone candy molds; freeze until firm. Melt 3 oz. 85% dark chocolate; spoon over coconut and return to freezer. Makes 10 servings. *a spread made from coconut meat; look for it near coconut oil

● Chocolate Peanut Butter Fat Bombs:

In double boiler, melt 1/4 cup sugar-free peanut butter, 1/4 cup coconut oil, 1 oz. unsweetened baking chocolate and 1 Tbs. cocoa. Remove from heat, stir in 1/2 tsp. vanilla and zero-cal sweetener to taste. Pour into molds; freeze until firm. Store in air-tight container in freezer. Makes 12 servings.

● Pizza Fat Bomb:

Dice 12 slices nitrate-free pepperoni, 6 pitted black olives, 4 oil-packed sun-dried tomatoes and mix with 4 oz. cream cheese, 2 Tbs. minced fresh basil or arugula and salt, pepper and oregano to taste. Form balls, then garnish with extra pepperoni and olive slices. Makes 6 servings.