Place the baking chips and coconut oil in a microwave safe bowl. Heat at 30 second intervals until the chocolate is melted, and the ingredients are combined.
Place a small layer of chocolate into 8 sections of a small square or rectangular silicone mold. Use about a teaspoon worth, and spread it out evenly.
Add the mold to the freezer to set for 15 minutes.
Divide the jam between the 8 sections of the candy mold, and smooth it out in an even layer over the chocolate.
Return the tray to the freezer to set for 30 minutes.
Top the fat bombs with the remaining chocolate. Again, adding about a teaspoon of it to the top of each section. You can reheat the chocolate mixture for 30 seconds if it has solidified.
Place the fat bombs back into the freezer for 15 minutes to set once again before serving.
Net Carbs: 2
Keyword no sugar fat bombs, raspberry chocolate fat bomb
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