Melt butter (not totally but until extra soft) in a small bowl either in the microwave for 30 seconds or over the stove in a pan. Add cashew butter and coconut flour. Mix well.

Add to mini muffin tins with liners. This recipe makes about 15-18 fat bombs depending on how much you put in your cup! Fill about 1/2 full with the cashew mixture.

Sprinkle the top with 1 Tablespoon of shredded coconut.

Put in the freezer for 30 minutes or until set.

In a small bowl, melt chocolate and butter together in the microwave (or in a pot over the stove). Stir every 15 seconds and continue until melted. Do not overheat.

Add a layer of chocolate to the cashew layer. The chocolate layer should be about 1/2 as much as the cashew layer. Sprinkle remaining shredded coconut on top. Put them back into the freezer for another 30 minutes or until set.

Store in the freezer and enjoy!