Snack

Choco/coconut cheesecake fat bombs is for Snack.

Choco/coconut cheesecake fat bombs takes several minutes to prepare.

Choco/coconut cheesecake fat bombs takes several minutes to cook.

Choco/coconut cheesecake fat bombs makes 10 servings.

The ingredients for Choco/coconut cheesecake fat bombs are:

3 tbsp coconut oil
3 tbsp unsalted butter
3 tbsp cream cheese
2 tbsp sugar free chocolate syrup
2 packets Splenda (or equilivent liquid Splenda or other sweetener of choice)
1 tsp coconut extract

Here is how you make Choco/coconut cheesecake fat bombs:

Combine coconut oil, butter, and cream cheese in a bowl, melt in microwave in 15 second intervals, stirring between until all ingredients are melted and blended. Add heavy whipping cream, coconut extract, and chocolate syrup, and stir until blended and fudge is the consistency of pudding. Pour into ice cube tray (each one should be about half full) and freeze about 30 minutes - until set. Store in the fridge, fudge will get very soft if left outServing Size: Makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user KENOQUEEN.

The nutritional information for Choco/coconut cheesecake fat bombs is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 83.3

• Total Fat: 9.0 g
• Cholesterol: 14.1 mg
• Sodium: 18.3 mg
• Total Carbs: 0.8 g
• Dietary Fiber: 0.0 g
• Protein: 0.4 g

The dietary needs meet for Choco/coconut cheesecake fat bombs is Low Carb