These fat bombs may look like coconut truffles but they are, in fact, a savoury recipe.
Adding herbs, sun-dried tomatoes, garlic and olives gives them a strong Mediterranean kick - you won't even know these are fat bombs!
- Cut the butter into small pieces and place in a bowl with the cream cheese. Leave it on a kitchen counter for 20-30 minutes to soften. Mash with a fork and mix until well combined. Add the chopped sun-dried tomatoes and chopped kalamata olives.
- Add the herbs, crushed garlic and season with salt and pepper. Mix well and place in the fridge for 20-30 minutes to solidify.
- Remove the cheese mixture from the fridge and start creating 4 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the grated parmesan cheese and place on a plate. Eat immediately or store in the fridge in an airtight container for up to 3 days.