Key Lime Pie Fat Bombs

Not too sweet with a whole lotta tangy, that's how we describe these yummy fat bombs. If you like key lime pie you'll love these. Try them frozen for a refreshing summertime treat. You can make them with or without the "crust". If you want to try more of our fruity fat bombs, check out these recipes: Strawberry Cheesecake or Lemon Snowball Truffles.

Key Lime Pie Fat Bombs

• 8oz cream cheese, room temp

• 4T butter, room temp

• 2-4T coconut oil, solid kind (depends on how much 'fat' you want in your bombs)

• 1 tsp vanilla extract

• 1/3c fresh squeezed lime juice

• 1c powdered sweetener of your choice

• 1-2 drops green food dye (optional)

1. Combine all ingredients in food processor (we use a Ninja Blender/processor) and blend until smooth, scraping the sides occasionally. It's important that everything is at room temperature to get a smooth consistency.

2. Spoon into silicone molds or a parchment lined 9x13 pan. Freeze for at least 6 hours, but overnight is best. Pop out of molds and enjoy. Store in the refrigerator for one week or freezer for up to a month. Makes about 30 pieces.

OPTIONAL "Crust"

• 1/2c fine almond flour

• 1T brown sugar substitute

• 1T butter, melted

1. Mix all ingredients in a small bowl or cup, it should resemble graham cracker crumbs.

2. After you've filled the mold with the key lime mixture from above but before you've chilled them, sprinkle a spoonful of the crumbs and press down lightly.

3. Continue with recipe above and chill for at least 6 hours.

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