Melt coconut manna. (See recipe notes for two methods.)
Add 8 tbsp melted coconut manna to a bowl, then add remainder of ingredients and stir to combine.
Pour into fat bomb molds. The molds I used made 15 fat bombs (if your molds make more or less, see the notes section to calculate your fat bomb nutrition facts).
Chill in the freezer for 30 minutes.
How to Melt Coconut MannaMethod #1: Place your jar of coconut manna in a bowl of hot water for at least 20 minutes to soften the contents. After 20 minutes, open the jar and carefully mix to combine the manna and oil. Remove what you need and place it in a bowl. If it's not fully smooth, you can quickly microwave it (10 seconds) to smooth it out before mixing in the rest of the ingredients.Method #2: Microwave the jar (lid OFF) in 10-second bursts, stirring between each burst. You want to get to a drippy consistency. I usually get there within 30 seconds.Coconut type: If you don't use macaroon coconut, you can process shredded coconut in a food processor or coffee grinder until it is finely ground. This is to keep the fat bombs from having long shreds of coconut flakes in them. However, if you don't mind the long shreds, feel free to leave them as-is.Net carbs: Due to rounding, the nutrition label shows these as 0g net carbs, but they actually contain 0.7g net carbs each. Nutrition facts for entire recipe: I used my mini-peanut butter cup molds for these fat bombs, which gave me 15 fat bombs. If you want to use different molds, here are the nutrition facts for the entire recipe:
Net carbs: 10.6g (the nutrition label registers as 0g net carbs due to rounding)