INGREDIENTS:

Cream Cheese- 4 oz, at room temperature

Peanut Butter - 1/4 cup,  at room temperature

Erythritol - 1 tablespoon

Ground Cinnamon -1/4 tsp

Vanilla Extract - 1 tsp

Shredded Coconut - ¼ cup, to coat fat bombs

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Place parchment paper or a silicone baking mat on a baking sheet.  Lay out about ¼ cup of coconut flakes.  Toast.  This should take about 5-10 mins.  
3. Mix all ingredients except shredded coconut with an electric mixer in a medium sized bowl.
4. Let set in fridge for at least 30 minutes
5. Roll into 1 inch balls.  Refrigerate for at least 1 hour.
6. Coat in shredded coconut.