These Raspberry Chocolate Cheesecake Fat Bombs bring together a little tartness and a deep chocolatey bite. Each bite melts smoothly and finishes with a sweet, tangy note that will please any palate.
Instructions
For fat bombs:
- In bowl, add 4 ounces cream cheese, 4 tablespoons butter, ¼ cup erythritol, and ½ teaspoon vanilla extract. Mix well.4 ounces cream cheese, 4 tablespoons butter, ¼ cup erythritol, ½ teaspoon vanilla extract
- Add ⅓ cup raspberries. Mash with fork.⅓ cup raspberries
- Form into eight tablespoon sized balls. Refrigerate for 10 minutes.
For chocolate coating:
- In bowl, mix ¼ cup coconut oil, ½ cup cocoa powder, 1 tablespoons erythritol and 4 drops stevia. Make sure all clumps are dissolved.¼ cup coconut oil, ½ cup cocoa powder, 1 tablespoons erythritol, 4 drops stevia
- Drizzle chocolate on chilled fat bombs.
- Refrigerate until chocolate hardens.
- Serve and enjoy!
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