Helpful Recipe TipsThe Base LayerAs you begin to mix the base ingredientstogether, make sure the butter is melted. Otherwise, you will get clumps of butter throughout the mixture and the fat bombs won’t taste perfect. Another tip: When you are spooning the mixture into the mini silicone tray, use a teaspoon to level out the top. It’s much easier to level out when the fat bombs are at room temperature than it is once they are frozen.For extra bonus points: you can add either 1 teaspoon of natural strawberry extract or natural banana extract to create a seriously delicious flavor in the cheesecake base.Top LayerBe sure to slowly pour the mixture into the cupcake moulds on top of the cream cheese layer.Why? You can always fill them up later, but it’s much harder to remove excess once inside the moulds. They can also overflow easily.Can These Fat Bombs Be Made Dairy Free?Sure! All you have to do is replace the cream cheeseANDbutter with coconut cream. You will get a similar texture, but unfortunately, they will taste like coconut.Can I Use Stevia Instead Of Erythrtiol?If replacing erythritol with liquid stevia, add 6-9 drops of stevia for the base and 3 drops for the top.