Virgin Coconut Oil Candy- Quick and Easy Fat Bombs

This is my newest fat bomb recipe.  I needed a way to get more virgin coconut oil into my diet and my son's diet, but I am low on time.  This took no time at all! These are dairy-free, chock full of coconut, and easy to do. You could substitute carob, if you wish. You can also add a little honey, to smooth out the stevia, if you want.  But I find that honey in fat bombs spike my blood sugar, and make me crave and eat too many.  These should be satisfying.  If you are using another sweetener and feel like you can't get enough, it could be affecting your blood sugar.
PS I am not saying these are the best fat bombs ever, these are good for people used to a low-carb diet, little to no sugar, and like stevia. Makes taking spoonfuls of VCO infinitely easier! Here are my other fat bomb recipes. Also, these may help BF'ing mommies (see below).

Note For Parents (otherwise TMI Alert): I make these "candies" for my little boy to relieve constipation, too.  If you worry about the caffeine in cocoa for your child, use carob. When you use carob, use less sweetener.

Breastfeeding Mamas: These should work as grain-free lactation candies, if you stick to the recipe.  Please let me know in the comments, if you think it does.

Virgin Coconut Oil Candy- Quick and Easy Fat Bombs
makes about 15 very small ones, maybe only 5 big ones.  I used very small silicone molds

4 Tablespoons Virgin Coconut Oil
2 Tablespoons coconut cream
1 Tablespoon fair trade organic cocoa powder (or carob)
1 Tablespoon almond butter
stevia to taste- I used a few drops of liquid vanilla NuNaturals stevia
optional topping: chopped almonds and/or toasted coconut flakes

In a small saucepan on low heat, add the VCO and turn off the heat when it is only halfway melted. Add rest of ingredients (stevia to taste). Whisk with a wire whisk or "stir and smush" with a silicone spatula, until well mixed. The almond butter might take a while.  You don't want to use much heat because you want to keep the virgin properties of the VCO intact by not bringing it above 110 degrees. Using a small spoon, spoon into silicone molds, or small cupcake liners. Top with optional toppings.  Place in freezer until frozen.  You may remove to refrigerator after hardened, if you like.  I keep them in the freezer, but remove them from the molds into a container with a lid.