Preparation
Ensure your coconut oil and coconut butter are softened to a smooth, stirrable consistency. If solid, gently warm them in a microwave-safe bowl in 15-second intervals until just softened.
Thoroughly wash and dry two organic limes, then finely zest them, being careful to avoid the bitter white pith.
In a medium bowl, combine the softened coconut oil, coconut butter, fresh lime zest, liquid erythritol, and a pinch of sea salt.
Stir vigorously with a whisk or spatula until the mixture is completely smooth and all are evenly incorporated.
Line a mini muffin tin with 16 paper or silicone liners. Carefully spoon or pour the lime coconut mixture evenly into each prepared cup.
Place the muffin tin in the refrigerator and chill for at least 2 hours, or until the fat bombs are completely firm. Store leftovers in an airtight container in the refrigerator.
Add 2 tablespoons (30 ml / 1 fl oz) of unsweetened shredded coconut to the mixture for extra texture and a tropical flavor boost.