What I prefer to do is cut them up after they are solid and wrap them in tin foil individually.

You can also use the method described in this recipe:
https://www.ruled.me/coconut-chocolate-fat-bombs/

Does that help? If not, let me know what you are trying to make and I’ll do my best to point you in the right direction.

Your fat bomb limit depends on your daily calorie and macronutrient goals. If you’d like to find out what this means for you, feel free to plug you info into our keto calculator:
https://www.ruled.me/keto-calculator

Time to update the article! Thanks for pointing this out.

To make sure your fat bombs are solid at room temperature, you can use cocoa butter instead of coconut oil.

To add in some energy-boosting MCTs, try mixing in some pure MCT Oil that is derived from palm kernel oil (as long as you aren’t allergic to palm kernel oil). You will probably do just fine by having MCT oil that is derived from coconuts as well, but if you would rather not risk a reaction, then stick with MCTs that are derived from other sources like palm kernel oil. Whenever you use MCT oil, however, make sure you mix it with a fat that is solid at room temperature like butter, cream cheese, ghee, or cocoa butter.

Each recipe will likely have different sizes depending on what molds are used, if any. Easiest way to figure out exact ounce size for a specific recipe is to weigh to the full batch then divide by number of servings.