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Strawberries & Cream Fat Bombs

  • Author: Sara Nelson
  • Prep Time: 5 minutes
  • Total Time: 1 hour
  • Yield: Approximately 15 fat bombs, depending on size 1x


These Strawberries & Cream Fat Bombs are a delicious vegan keto dessert option! This recipe is keto, low-carb, paleo, gluten-free, grain-free, dairy-free, vegetarian, vegan, and refined-sugar-free


  • 1 cup raw cashews, boiled for 12 minutes or soaked for 2 hours
  • 1/2 cup coconut oil
  • 1/2 cup coconut butter
  • 2 cups frozen strawberries
  • 1/8 tsp – 1/4 tsp powdered stevia¬†(depending on your sweetness preference)


  1. In a microwave-safe bowl, microwave frozen strawberries until just thawed, about 45 seconds, depending on wattage strength of microwave.
  2. Combine all ingredients in food processor and blend until well-combined.
  3. Transfer mixture to medium-sized bowl and place in freezer for 20-30 minutes to cool (they may take slightly longer to cool if you chose to boil the cashews rather than soak).
  4. Remove mixture from freezer and form into balls.
  5. Place balls in freezer for 25 minutes to harden. I recommend putting them on a cookie sheet or plate lined with parchment paper to avoid the bottoms sticking.
  6. Remove from freezer once firm. Store in airtight container in freezer (allow to thaw prior to eating).
  7. Enjoy!

Recipe Notes:

If you use a brand of stevia that is different than the one I have linked here, you may need to add more. The brand of stevia that I use in this recipe is VERY potent and a little bit goes a very long way!