These Chocolate Peanut Butter Fat Bombs are rich, creamy, and full of nutty goodness! They’re the perfect sweet bite to satisfy your cravings without guilt.
Honestly, it’s hard to eat just one of these tasty treats! I love keeping them in the freezer for a quick snack. If you ever need a lift, these are the answer! 🥜🍫
Key Ingredients & Substitutions
Natural Creamy Peanut Butter: Go for unsweetened to keep the flavor pure and control sugar levels. If you need a nut-free option, sunflower seed butter works well too!
Unsalted Butter: This adds creaminess, but you can substitute with more coconut oil or a dairy-free butter for a vegan alternative.
Coconut Oil: Coconut oil helps with texture and sets well when cool. If you’re not a fan of coconut, try using palm oil, but make sure it’s refined to avoid strong flavors.
Cocoa Powder: Use unsweetened cocoa for the best chocolate flavor. If you want a sweeter taste, consider using carob powder as an alternative.
Powdered Erythritol: This is a low-carb sweetener. You can use stevia or monk fruit as substitutes, but adjust the amount based on sweetness since they differ in strength.
Vanilla Extract: Adds depth to the flavor. You can replace it with almond extract for a different twist!
How Do I Make Sure My Fat Bombs Have the Right Texture?
The key to getting a great texture is ensuring the chocolate mixture is smooth and well combined. Here’s how you can do this:
- Melt the butter and coconut oil over low heat. Rushing this step can lead to uneven melting.
- Mix the peanut butter in off the heat for a smoother combination. Whisk vigorously for a creamy finish.
- After filling your molds, freeze for just 5 minutes before adding the peanut butter layer. This helps keep the layers separate and prevents them from mixing.
- Don’t skip the drizzle of peanut butter on top—it not only looks beautiful but adds a tasty finishing touch!
Storing them in the freezer keeps them firm and maintains their delightful texture. Enjoy snacking on these whenever you need a pick-me-up!
Chocolate Peanut Butter Fat Bombs
Ingredients You’ll Need:
- 1 cup natural creamy peanut butter (preferably unsweetened)
- 1/4 cup unsalted butter
- 1/4 cup coconut oil
- 1/3 cup cocoa powder (unsweetened)
- 1/4 cup powdered erythritol or preferred low-carb sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- A pinch of sea salt (plus more for sprinkling on top)
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time and roughly 1 hour to freeze until fully firm. It’s quick to put together and then just a little patience while they set in the freezer. A delightful treat ready in no time!
Step-by-Step Instructions:
1. Melting the Base
Start by taking a medium saucepan and placing it over low heat. Add the unsalted butter and coconut oil. Let them melt together, stirring occasionally until fully combined and smooth.
2. Mixing in the Peanut Butter
Once the butters are melted, remove the saucepan from heat. Whisk in the natural creamy peanut butter until the mixture is silky and smooth. This part is where the nutty goodness comes to life!
3. Adding the Flavors
Now, it’s time to introduce sweetness and flavor! Stir in the cocoa powder, powdered erythritol, vanilla extract, and a pinch of sea salt. Mix everything thoroughly until it forms a smooth and glossy mixture.
4. Preparing the Molds
Line a mini muffin tin or silicone molds with paper liners so the fat bombs will be easy to remove later. This step is crucial for a tidy and simple cleanup!
5. Filling the Molds
Using a spoon, fill each liner about halfway with the chocolate mixture. Don’t worry about being perfect; just spread them evenly.
6. Setting the First Layer
Pop the molds into the freezer for about 5 minutes. This allows the chocolate layer to set slightly before you add the peanut butter center.
7. Making the Peanut Butter Center
While the chocolate is setting, take a small bowl and mix about 3 tablespoons of peanut butter with a little powdered erythritol to sweeten if desired. This will be the delicious center of your fat bombs!
8. Adding the Peanut Butter Layer
After the chocolate has set a little, add about 1 teaspoon of the peanut butter mixture on top of the semi-set chocolate in each mold, pressing it down gently so it creates a nice layer.
9. Topping it Off
Now, pour the remaining chocolate mixture on top of each mold to fill them completely. Make sure they’re fully covered so the peanut butter is hidden away!
10. Adding a Decorative Touch
For a little extra flair, drizzle some more peanut butter on top of each bomb. You can use a fork or spoon for this step. It looks nice and gives extra peanut flavor!
11. Final Touches
Sprinkle a tiny pinch of flaky sea salt over each fat bomb. This adds a delicious contrast to the sweetness and enhances the flavors beautifully.
12. Freezing to Perfection
Cover the molds with plastic wrap or foil and freeze for at least 1 hour or until completely firm. This step ensures they’re ready to enjoy later.
13. Serving and Storing
Once the fat bombs are firm, pop them out of their liners and keep them stored in the freezer until you’re ready to enjoy one (or a few!). These little delights are perfect for a quick snack or a keto-friendly treat!
These fat bombs have a rich chocolate exterior with a creamy peanut butter center, creating a delightful contrast in texture and flavor. Perfect for keto, low-carb diets, or anyone looking for a healthful indulgence!
Can I Use Different Sweeteners in This Recipe?
Absolutely! You can use other low-carb sweeteners like stevia, monk fruit, or even regular sugar if you’re not following a low-carb diet. Just remember to adjust the amount according to the sweetness level of your chosen sweetener.
How Do I Store These Fat Bombs?
Store your Chocolate Peanut Butter Fat Bombs in an airtight container in the freezer. They can last for several weeks, making it easy to grab one whenever you need a quick snack!
Can I Make These Vegan?
Yes! To make these fat bombs vegan, use a dairy-free butter substitute and ensure your peanut butter is free from added sugars or dairy. Coconut oil is already vegan-friendly, so you’re set there!
What If I Don’t Have Coconut Oil?
If you don’t have coconut oil, you can substitute it with additional unsalted butter or use another neutral oil like avocado oil. Just be aware that it might alter the flavor slightly, so choose one you enjoy!