why make this recipe
Peanut Butter Chocolate Fat Bombs give a quick, small snack with big taste. They are low in carbs and fill you up a bit. They take only a few minutes to mix and freeze. These bites go well with a simple snack like chocolate peanut butter stacks when you want extra chocolate flavor.
introduction
This recipe is easy and needs few ingredients. You can make a batch and keep it in the fridge or freezer. They are good for a quick treat or to curb sweet cravings.
how to make Peanut Butter Chocolate Fat Bombs
Make these fat bombs in one bowl. Mix, pour into molds, freeze, and enjoy. They also make a sweet bite after buttermilk pancakes if you make a brunch.
Ingredients :
1/2 cup peanut butter, 1/4 cup coconut oil, melted, 1/4 cup unsweetened cocoa powder, 2 tablespoons erythritol or preferred sweetener, 1 teaspoon vanilla extract, Pinch of salt
Directions :
- In a bowl, mix together the peanut butter, melted coconut oil, cocoa powder, sweetener, vanilla extract, and salt until well combined.
- Pour the mixture into silicone molds or a lined muffin tin.
- Freeze for about 30 minutes or until solid.
- Remove from the molds and store in an airtight container in the refrigerator or freezer. Enjoy your guilt-free snack!
how to serve Peanut Butter Chocolate Fat Bombs
Serve cold or straight from the freezer. Place a few on a small plate for a snack. If you like, serve after a warm bowl of butternut squash lentil soup to finish a simple meal.
how to store Peanut Butter Chocolate Fat Bombs
Keep them in an airtight container. Store in the fridge for up to a week. Freeze for longer storage and take out a few when you want them.
tips to make Peanut Butter Chocolate Fat Bombs
Use smooth peanut butter for a creamy texture. Melt the coconut oil gently so it mixes well. Fill molds with a spoon or small scoop for even sizes. If you use a different sweetener, taste the mix before freezing.
variation (if any)
- Swap peanut butter with almond or cashew butter.
- Add chopped nuts on top before freezing.
- Mix in a few mashed raspberries for a fruity twist.
FAQs
Q: Can I use salted peanut butter?
A: Yes. If you use salted peanut butter, skip the extra pinch of salt or use less.
Q: Can I use another sweetener?
A: Yes. Use your preferred sweetener and adjust to taste before freezing.
Q: Are these suitable for a keto diet?
A: Yes, if you use a low-carb sweetener like erythritol and keep portions small.
Q: Can I bake them instead of freezing?
A: No. These are made to set by freezing, not baking.
Q: How long do they last in the freezer?
A: Up to a month for best taste and texture.
Conclusion
For an exact guide and more tips, see this Peanut Butter Chocolate Fat Bombs Recipe.
Peanut Butter Chocolate Fat Bombs
Ingredients
Method
- In a bowl, mix together the peanut butter, melted coconut oil, cocoa powder, sweetener, vanilla extract, and salt until well combined.
- Pour the mixture into silicone molds or a lined muffin tin.
- Freeze for about 30 minutes or until solid.
- Remove from the molds and store in an airtight container in the refrigerator or freezer.