Mix the coconut cream, vanilla bean powder and optional sweetener together in a medium bowl.
Carefully scoop the coconut cream mixture into each mold. This recipe makes enough to fill 15 cubes of the silicon molds seen in the photos.
Place the mold in the freezer until the coconut fat bombs are solid, about 1-2 hours.
When the fat bombs are ready, simple pop them out of the mold and store them in an airtight container in the freezer. If you have a difficult time popping these out of the molds, simple run the bottom of the tray under warm water. This will help them pop out with ease!