Mix all the ingredients together in a food processor. Blend until smooth.
Dollop spoonfuls of the mixture onto a baking sheet lined with a silicone mat or wax paper, spoon it into a piping bag and make fancy shapes, or spoon the mixture into a 24-cavity silicone pumpkin mold.
If using a silicone mold, tap it on a flat surface a few times to remove any air bubbles, and use a flat spatula to remove any excess.
Place the mold (or baking sheet, if using that method) into the freezer for at least 3 hours.
After that time, remove the fat bombs from the mold, place in a bag or box, and store in the freezer.
4g net carbs per serving of 4 fat bombs (based on making 24)