Heat a saucepan to low heat.

Add the coconut oil and protein powder. Using a spatula stir the ingredients together until you get a smooth white consistency. The mixture will come together in under a minute.

Pour into a silicone mold equally to make ten fat bombs. We poured about 80% of the way up for each fat bomb.

Roughly chop the macadamia nuts and distribute over the 10 fat bombs evenly. Note: Any nut will work!

Optional: sprinkle the fat bombs with a little sea salt to ramp up the flavor!

Put the fat bombs in the freezer and allow to set for at least 2 hours.

These can be stored in a zip lock bag in the freezer up to 2 months.