Place a saucepan on a very low heat on the stovetop with unsalted butter in it.
Once butter is melted add the ricotta and stir until the ricotta melts into the butter
Add in a scoop (the tiny scoop it comes with, or a 1g sachet, not a spoon-worth) of stevia and 1/3 cup of shredded coconut (1/2 at a time is easiest) and mix through the ricotta.
Add psyllium husk and mix through.
Add in cardamom and vanilla extract and mix well until the ingredients start to form a 'dough ball'
Turn off the stove and allow the mixture to cool for approximately 10 minutes before handling.
While the mixture is cooling set up a tray to place the finished fat bombs on. A tray or plate with baking paper on top will do just fine (just make sure it can fit in your fridge).
Once the mixture has cooled enough to handle place some coconut oil on your fingertips (so the mixture doesn't get stuck to your fingers) and roll a small amount into a ball and press an almond inside.
You can then roll this ball mixture into shredded coconut and place it onto the plate.
These will store in the fridge for approximately 1 week, or longer in the freezer.

Recipe: Coconut + Almond Fat Bombs

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