In a large mixing bowl combine all the fudge bomb ingredients. Mix together thoroughly.
Pour or spoon mixture into a lightly greased mold, or ice cube tray, or a cake pop pan.
Freeze for 15 minutes or until firm.
in a small sauce pan over medium heat melt the 2 ½ tablespoon butter for the caramel coating.
Once melted add the 2 ½ tablespoon sweetener, 2 tablespoon heavy cream or coconut milk and ⅛ teaspoon molasses, or low carb maple syrup. Stir and heat until bubbling. Remove from heat and stir in ⅛ teaspoon vanilla extract. Let caramel sauce rest for a couple minutes until it thickens a little.
Remove fudge bombs from the freezer and place on a baking sheet line with parchment paper or wax paper.
Drizzle or spoon caramel sauce over truffle bombs and sprinkle with shredded coconut.
Serve. Store in covered container in fridge or freezer.