1/2cupLily’s chocolate chipsor other keto-approved chocolate
Line a 24-well mini muffin pan with papers or have ready a silicone ice cube tray.
In a medium mixing bowl, stir together coconut oil, SunButter, 1/4 cup shredded coconut, monk fruit, and pinch sea salt until smooth. Add the chocolate chips and stir well. The mixture may be a little runny.
Spoon 1 tablespoon of the mixture into each of the wells of the mini muffin pan or ice cube tray. (You may need to stir the mixture in the bowl often so the chips are evenly distributed.)
Place in fridge or freezer until the bombs have set up. Remove from the pan or tray and store in a freezer-proof, airtight container.
Don't worry, the batter for these will look pretty runny until it's frozen. Once they've solidified, it's best to store these keto fat bombs in the freezer. They should keep fresh for up to several months in an airtight, freezer-proof container.