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Heat a saucepan to low heat.
Add the coconut oil and protein powder. Using a spatula stir the ingredients together until you get a smooth white consistency. The mixture will come together in under a minute.
Pour into a silicone mold equally to make ten fat bombs. We poured about 80% of the way up for each fat bomb.
Roughly chop the macadamia nuts and distribute over the 10 fat bombs evenly. Note: Any nut will work!
Optional: sprinkle the fat bombs with a little sea salt to amp up the flavor!
Put the fat bombs in the freezer and allow to set for at least 2 hours.
These can be stored in a ziplock bag in the freezer up to 2 months.