Coconut Chocolate Peanut Butter Fat Bomb
Coconut Chocolate Peanut Butter Fat Bomb
Total Time: 30 minutes
Serves: 9 fat bombs
Per serving: 170 calories, 3 g protein, 2 g carbohydrates, 17 g fat
Ingredients
For Fat Bombs:
Butter - 2 tablespoons - at room temperature
Coconut Oil - 2 tablespoons - at room temperature
Peanut Butter - 1/4 cup
For Chocolate:
Coconut Oil - 1/4 cup- at room temperature
Unsweetened Cocoa Powder - 1/2 cup
Erythritol - 1 tablespoon
Stevia - 3-4 drops
Directions:
Add butter - at room temperature. This will make it easier to mix.
If you have a spouted container, you could mix your ingredients in the spouted container, this will make it easier to pour into your molds.
Add coconut oil - at room temperature.
Add peanut butter.
Mix well.
Pour into molds. Place in freezer for at least 10 minutes. You want this to harden before you add the chocolate on top.
For Chocolate Coating:
If you use coconut oil that is at room temperature, then you will not need to use heat to warm up the mixture.
If your coconut oil is still solid, the best way is to wait for it to come up to room temperature. If you melt it over heat, it becomes runny and harder to manage/not make a mess, but you can definitely warm it up a little bit.
Add unsweetened cocoa powder.
Add erythritol.
Add stevia.
Mix well! REALLY well. Make sure that all of the clumps of chocolate are mixed in.
This mixture will not taste great until it hardens. So if you taste it while it’s still in liquid form, don’t be discouraged.
Pour chocolate mixture on top of hardened peanut butter mixture.
Store in an airtight container in the refrigerator.
