Mix all ingredients. With a tablespoon, fill a mini cupcake pan, cupcake liners, or an ice cube tray, putting 1 tablespoon in each. Freeze for 1 hour. Store in the fridge or freezer.
Notes
These vegan fat bombs will last about 1 week in the fridge, and several months in the freezer.Melt coconut butter by placing the jar in a saucepan filled with water over medium heat. Occasionally pull the jar out with oven mitts and stir it. If it's hard to stir, stick it back in the simmering water until it's ready.Do NOT put the coconut butter in the microwave. It will cook unevenly and burn.When it's easy to stir, spoon it into a measuring cup to measure out the amount you need.