Craving a decadent, guilt-free snack that satisfies your sweet tooth while keeping you on track with your health goals? Look no further! These Cocoa Peanut Butter Fat Bombs are about to become your new obsession. Imagine a melt-in-your-mouth chocolate treat packed with rich peanut butter flavor, designed to give you a burst of energy and keep those pesky cravings at bay. Whether you're following a keto diet, looking for a low-carb dessert, or simply wanting a delicious and nutritious snack, these fat bombs are your ultimate solution!
Prep Time: 10 mins
Cook Time: -
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1/2 cup coconut oil
- 1/2 cup natural peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sweetener of choice
- 1 teaspoon vanilla extract
Instructions
- Begin by gathering all your ingredients: 1/2 cup of coconut oil, 1/2 cup of natural peanut butter, 1/4 cup of unsweetened cocoa powder, 1/4 cup of your preferred sweetener, and 1 teaspoon of vanilla extract.
- In a medium-sized mixing bowl, combine the coconut oil and natural peanut butter. If your coconut oil is solid, you may want to gently warm it in the microwave for about 10-15 seconds until it becomes liquid. This will make it easier to mix.
- Add the unsweetened cocoa powder and sweetener of choice to the bowl. If you are using a granulated sweetener, ensure it is well mixed to avoid clumping.
- Pour in the teaspoon of vanilla extract. This will enhance the flavor of your fat bombs.
- Using a whisk or a spatula, mix all the ingredients together until you achieve a smooth and creamy consistency. Make sure there are no lumps from the cocoa powder or sweetener.
- Once the mixture is well combined, prepare a silicone mold or a muffin tin lined with paper liners. This will help with easy removal after freezing.
- Pour the mixture evenly into the prepared molds, filling each cavity about 3/4 full. You can use a spoon or a small ladle for this step.
- After filling the molds, gently tap them on the counter to remove any air bubbles and ensure the mixture settles evenly.
- Place the filled molds in the freezer and let them chill for at least 1 hour. This will allow the fat bombs to harden properly.
- Once the fat bombs are solid, remove them from the freezer. If using a muffin tin, gently pull the edges of the liners to release the fat bombs. If using a silicone mold, simply flex the mold to pop them out.
- Store the cocoa peanut butter fat bombs in an airtight container in the freezer. They can be enjoyed straight from the freezer or allowed to soften slightly at room temperature before eating.
Tips
- Temperature Matters: Ensure your coconut oil is just slightly warm to create a smooth mixture. Too hot, and it might separate; too cold, and it won't blend well.
- Sweetener Selection: Choose a keto-friendly sweetener like erythritol or stevia to keep the carb count low. Adjust to your taste preference.
- Mixing Technique: Whisk thoroughly to eliminate any cocoa powder or sweetener lumps for a perfectly smooth texture.
- Mold Magic: Silicone molds work best for easy removal and creating uniform shapes. If using a muffin tin, use quality paper liners.
- Freezing Hack: For quicker setting, place the molds in the coldest part of your freezer.
- Storage Tip: These fat bombs are best stored in an airtight container in the freezer. They'll keep for up to a month, making them a perfect make-ahead snack.
- Serving Suggestion: Let them sit at room temperature for 2-3 minutes before eating for the perfect creamy texture.
- Customization: Feel free to add a pinch of salt or a few drops of liquid stevia to enhance the flavor profile.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 3g
Protein: 3g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 0mg
