Raspberry Cheesecake Fat Bombs

Step 1Place the mascarpone, Erythritol, frozen raspberries and vanilla into a food processor.

Step 2Process until smooth and creamy.

Step 3Add the almond and coconut flour and pulse again just to mix it up. Spoon about 2 tablespoons (about 1 oz) of the mixture into ice tray. (I used a ball shaped lollypop tray which is great for making fat bomb shapes.) Place in the freezer for 45-60 minutes.

Step 4Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.

Step 5Remove the mixture from the freezer. To cover the fat bombs in the chocolate mixture, use a wooden stick or a fork. Pick up one fat bomb at a time and hold over the bowl of melted chocolate.

Step 6Spoon the chocolate over the fat bomb until well-coated. Keep turning until the chocolate is solidified.

Step 7Place each of the coated fat bombs on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving.

Step 8Store in the fridge for up to a week or freeze for up to 3 months.