Sugar-Free Red, White and Blue Cups

Ingredients makes 12 fat bombs

• Red Layer:
• ¹/₂ cup coconut butter (125 g/ 4.4 oz)
• 1 cup freeze-dried raspberries (20 g/ 0.7 oz)
• 1 tbsp confectioners Swerve or Erythritol (10 g/ 0.4 oz)
• 1 tbsp melted virgin coconut oil (15 ml)
• ¹/₄ cup coconut milk (60 ml)
• 1 tsp sugar-free vanilla extract
• White Layer:
• ¹/₂ cup coconut butter (125 g/ 4.4 oz)
• 2 tbsp fresh lemon juice (30 ml)
• 1 tbsp confectioners Swerve or Erythritol (10 g/ 0.4 oz)
• Blue Layer:
• ¹/₂ cup coconut butter (125 g/ 4.4 oz)
• ¹/₂ cup freeze-dried blueberries (10 g/ 0.4 oz)
• 1 tbsp confectioners Swerve or Erythritol (10 g/ 0.4 oz)
• 1 tbsp melted virgin coconut oil (15 ml)
• ¹/₄ cup coconut milk (60 ml)
• 1 tsp spirulina powder

• Note

  You can make your own coconut butter. Instead of powdered sweeteners, you can use liquid stevia (to taste).

Instructions

1. Combine the red layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out of a high-speed blender.

2. In a small bowl stir together the white layer ingredients.

3. Combine the blue layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out the blender.

4. Divide each mixture between 12 mini muffin cups in layers. (To make up to 6 large fat bombs, use regular muffin cups.)

5. Freeze for 1 hour. Store in an airtight container, frozen for up to 1 month or covered and chilled for up to 7 days.