- Start by beating your cream cheese with a mixer until fluffy.
- Add in butter, vanilla, swerve, strawberries and coconut oil.
- Mix until well blended.
- Press mixture firmly into candy molds.
- Place in freezer for one hour.
- Pop out of molds.
- Melt chocolate down and drizzle over fat bombs.
- Freeze again for 10 minutes.
- Serve and enjoy!
*Melts at room temperature.