Chocolate Cheesecake Fat Bombs

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[{"selector":"#anim-434936d4-644b-4afb-b2df-79abe94a537c","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] [{"selector":"#anim-c025beb1-8fa6-4337-83b9-0887a6d69c49 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-21.874999829338588%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Ingredients – 8 ounce cream cheese softened – 2 tablespoons coconut oil softened – 2 tablespoons butter softened – 3 tablespoons powdered Swerve – 2 tablespoons unsweetened cocoa powder – 1 teaspoon vanilla extract – 6 ounces Lily’s chocolate Get the Recipe

– Place the cream cheese, coconut oil, butter, powdered Swerve, cocoa powder, and vanilla in the bowl of a stand mixer.

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– Transfer to molds and freeze.

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– Melt the chocolate in the top of a double boiler. (You can also use the microwave in 30 second increments, stirring in between.)

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– Top the cheesecake mixture with the chocolate and return to the freezer.

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– Allow to freeze until solid, about 2 hours.

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