NEAPOLITAN FAT BOMBS

SNACKS

THE PREPARATION

• 1/2 cup Butter • 1/2 cup Coconut Oil • 1/2 cup Sour Cream • 1/2 cup Cream Cheese • 2 tbsp. Erythritol • 25 drops Liquid Stevia • 2 tbsp. Cocoa Powder • 1 tsp. Vanilla Extract • 2 medium Strawberries

NEAPOLITAN FAT BOMBS

THE EXECUTION

1. In a bowl, combine butter, coconut oil, sour cream, cream cheese, erythritol, and liquid stevia. 2. Using an immersion blender, blend together the ingredients into a smooth mixture. 3. Divide the mixture into 3 different bowls. Add cocoa powder to one bowl, strawberries to another bowl, and vanilla to the last bowl. 4. Mix together all of the ingredients again using an immersion blender. Separate the chocolate mixture into a container with a spout. 5. Pour chocolate mixture into fat bomb mold. Place in freezer for 30 minutes, then repeat with the vanilla mixture. 6. Freeze vanilla mixture for 30 minutes, then repeat process with strawberry mixture. Freeze again for at least 1 hour. 7. Once they’re completely frozen, remove from the fat bomb molds.