4 tbsp Unsalted Butter
2 tbsp Heavy Cream
½ tsp Vanilla Extract
4 tbsp Coconut Oil
1 ½ tbsp Cocoa Powder
½ tsp Coffee Extract
¾ tsp liquid Splenda
Make the vanilla layer with soft butter in the microwave until liquid. Add 2 tbsp Heavy Cream. Once cool, add the Vanilla and blend well.
Make the mocha layer by mixing together the Coconut Oil, Cocoa Powder, Coffee Extract and sweetener of choice.
Pour the vanilla mixture into a muffin liner creating the bottom white layer. Place into the refrigerator until firm, about 15 minutes.
Remove from refrigerator and pour in the mocha mixture, filling cups to the top. Optional: top with a very thin layer of melted dark chocolate. Add popsicle sticks and freeze 20 to 30 minutes. Tip: Cover the muffin tin with plastic wrap and push the popsicle sticks through. The plastic layer will help support the sticks if your bombs aren’t firm enough. Calories: 1004, Total Fat: 113g, Cholesterol 165mg, Sodium 19mg, Total Carbs: 5g, Protein 3g.