Strawberry Cheesecake Fat Bombs

Ingredients

• Cream cheese

  ¾ cup or 174g

• Butter

  Unsalted

  ¼ cup or 57g

• Strawberries

  Raw

  ½ cup, whole or 72g

• Stevia Sweetener

  Tesco

  ½ tsp or 0.5g

• Vanilla extract

  1 tsp or 4g

Directions

1. Place the cream cheese and butter cut into small pieces in a mixing bowl. Leave at room temperature for 30–60 minutes until softened.
2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
3. Add the stevia, and vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
4. Add to the bowl with softened butter and cream cheese.
5. Use a hand whisk or food processor and mix until well combined.
6. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
7. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!