1 cup fresh or frozen raspberries
1 tsp vanilla extract
¼ cup coconut oil
¾ cup cream cheese
2 tbsp granulated Stevia or other granulated sweetener
Place the raspberries in a blender and blend until smooth.
Add the rest of ingredients and blend until smooth.
Pour the mixture into ice cube trays and freeze until hardened.
Store the fat bombs in an air-tight container in the freezer for up to a month.
Keywords: fat bombs, raspberry cheesecake