Step 1

To make the fat bombs, in a bowl cream together the butter and sweetener.

Step 2

Add the cream cheese and vanilla extract and beat until blended.

Step 3

Pipe the mixture into 1 1/4- to 1 1/2-inch mounds on a baking sheet lined with parchment paper or spoon the mixture into ice cube trays.

Step 4

Freeze until hardened.

Step 5

To make the glaze, melt the chocolate and coconut oil together, in a double broiler or microwave, until smooth. If you microwave, stir every 30 seconds until the chocolate mixture is completely smooth.

Step 6

Let it cool slightly.

Step 7

Remove the fat bombs from the freezer.

Step 8

Use two forks to dip each bomb into the chocolate.

Step 9

Shake a little to let the excess chocolate drip.

Step 10

Pop the fat bombs back into the freezer until the chocolate sets.

Step 11

Keep refrigerated in an airtight container until serving