??? I created this recipe after reading lots of other fat bomb recipes. I made them tonight and even before they were refrigerated – they tasted amazing. I mean, I HAD to lick the beaters and the spoon, right? ?
Tip 2: ?Spray your spoon with coconut or avocado cooking spray and they’ll slide off much better into the mold.
Tip 3: To find the flavors/extracts I use – click on the underlined words.
1 ¼ cups Cream Cheese – room temperature (1 brick plus 2 oz)
¾ cup Heavy Whipping Cream ( I use Horizon Organic)
1 tablespoon Banana Extract or Banana Flavor
10 drops Vanilla or Plain Stevia (Add or lessen to taste) AND
1 Tsp Swerve confectioners sweetener (OR You can use all stevia or all swerve or another sweetener of your choice. Just add slowly and taste after blending in each addition.)
1. Spray a 30 well silicone mold with coconut oil baking spray or line a baking sheet with parchment paper. – Set aside. (Here’s the one I use: http://bit.ly/30CavitySiliconeMold)
2. In a medium bowl, beat together the cream cheese, heavy cream, banana extract/flavor and sweeteners until smooth and very thick, about 5 minutes.
3. Spoon into the silicone mold (I filled 25 of the 30 wells) or if using baking sheet, spoon into mounds leaving some space between each. Place the baking sheet into the freezer until firm – about 30 mins to 1 hour.
4. Pop them out and store and store your banana cream fat bombs in the refrigerator for up to 1 week.