In a medium mixing bowl, combine room temperature almond butter, cream cheese, and swerve. Beat until light and fluffy.

Transfer bowl to the fridge for 10 minutes, to slightly firm up

Scoop out into 1 oz balls using an ice cream scoop ( batter should make 12 balls).

Freeze for 10 min until firm.

In the mean time, melt chocolate chips in the microwave for 20 sec, stir and then another 10 until the chocolate is all melted. Dip the top of each fat bomb into the melted chocolate,

Place in the refrigerator to firm, Serve chilled.