Place 13 paper mini muffin liners into a mini muffin pan. If using a silicone muffin pan, place it on a cookie sheet for stability.
Measure the coconut oil into a large measuring cup, and then add all the remaining ingredients to the same cup. Whisk together until smooth.
Divide the mixture evenly between the paper muffin liners. This is about 1 tbsp. per paper liner. They will not fill to the top. Set in freeer for 2 to 4 hours.
Once completely solidified, you can remove the fat bombs from the cookie tray and store them in a bag or container and return them to the freezer.
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Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.