If you don’t have an ice cream scoop, use two tablespoons to portion the fat bombs.

Equipment Needed

Measuring cups and spoons, food processor, parchment lined baking sheet and an ice cream scoop


Place all of the ingredients in a food processor and blend until smooth. 


Transfer the mixture from the food processor into a bowl and then portion the mixture into fat bombs using an ice cream scoop.

Place the fat bombs on to a parchment lined baking sheet. 

Freeze for one hour to harden.

Serve chilled and store in refrigerator for up to two weeks.

For more of GoodLife Kitchen's Sweet Treats Made Healthy try: