These low carb Raspberry Chocolate Fat Bombs are sweet and tart with fresh raspberries and dark chocolate. They are a great way to add more coconut oil into your diet!
Finely grate the dark chocolate, saving 2 squares for later.
Pour coconut butter, coconut oil, and raspberries into a high speed blender, food processor or NutriBullet . Mix thoroughly. Fold in grated chocolate. With a tablespoon, fill cupcake liners, a silicone mold, or ice cube tray with 1 tablespoon each of mixture. Refrigerate for 30-45 minutes, or until mixture starts to harden.
Chop the other 2 squares of dark chocolate. Sprinkle chocolate on top of the fat bombs. Refrigerate.