These Chocolate Peanut Butter Fat Bombs are tiny bites of happiness! They’re made with rich chocolate and creamy peanut butter, perfect for a sweet snack that keeps you going.
Honestly, these little treats are so easy to make! You just mix, freeze, and you’ve got a tasty boost ready for those afternoon slumps. Who can resist chocolate and peanut butter together? 😋
Key Ingredients & Substitutions
Natural Creamy Peanut Butter: Using natural peanut butter without added sugar is crucial for flavor. If you’re allergic, almond or sun butter are great alternatives that offer a similar creaminess.
Coconut Oil: This adds healthy fats and helps with texture. If coconut oil isn’t available, you can use unsalted butter or ghee. Just note that the flavor will be different!
Sweetener: I prefer using erythritol for its low-calorie content. If you like, you can swap it for honey or maple syrup, but for those on a keto diet, stick to sugar-free sweeteners.
Dark Chocolate: Aim for chocolate with at least 70% cocoa for a rich taste. If you need a dairy-free option, look for vegan chocolate chips. You can even use cocoa powder mixed with coconut oil in a pinch!
How Do You Melt Chocolate Without Burning It?
Melt chocolate carefully to avoid burning, which can ruin its texture. Here’s how:
- Use a double boiler by placing a bowl over simmering water. Make sure the bottom of the bowl doesn’t touch the water.
- If using a microwave, heat chocolate in 20-second intervals, stirring between each to evenly melt without overheating.
- When almost melted, remove from heat and stir until smooth. This way, the residual heat melts the last bits without risk of burning.
Why Is Freezing Important for Fat Bombs?
Freezing helps the fat bombs hold their shape and keep the layers intact. Without this step, they might collapse! After about 30 minutes in the freezer, they’re set nicely. But don’t forget to let them warm up a bit before eating for the best flavor and texture!
Chocolate Peanut Butter Fat Bombs
Ingredients You’ll Need:
- 1 cup natural creamy peanut butter (no sugar added)
- ¼ cup coconut oil, melted
- ¼ cup powdered erythritol or your preferred sweetener (optional)
- 1 cup dark chocolate chips or chopped dark chocolate (70% cocoa or higher)
- Sea salt flakes, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an additional 30 minutes in the freezer to set. It’s quick and simple, making it a great option for a quick snack or treat!
Step-by-Step Instructions:
1. Mix the Peanut Butter Base:
In a bowl, combine the creamy peanut butter, melted coconut oil, and powdered erythritol if you like a sweeter taste. Stir them together really well until everything is nice and smooth. This mixture will be the creamy filling for your fat bombs!
2. Prepare Your Molds:
Take a muffin tin or silicone mold and line it with paper liners or simply use silicone cups. This will help you easily remove the fat bombs later.
3. Melt the Chocolate:
Now it’s time to melt the dark chocolate! You can do this using a double boiler by placing a heatproof bowl over a pot of simmering water, or you can use the microwave. If using the microwave, heat in short bursts (about 20 seconds) and stir in between until smooth.
4. Create the Chocolate Base:
Take about 1 tablespoon of the melted chocolate and spoon it into the bottom of each cup, spreading it slightly to form a nice base layer. This will hold everything together.
5. Freeze the Base:
Pop the muffin tin in the freezer for about 5 minutes to allow the chocolate base to harden. This way, your peanut butter won’t mix with the chocolate layer.
6. Add the Peanut Butter Layer:
Once the base has hardened, take the tin out of the freezer. Spoon about 1 tablespoon of your peanut butter mixture on top of the hardened chocolate, creating a thick layer. Spread it evenly for a consistent taste in every bite!
7. Top with More Chocolate:
Cover the peanut butter layer with another tablespoon of melted chocolate to seal your fat bombs. Make sure it’s evenly spread on top so they look nice and chocolatey!
8. Sprinkle with Sea Salt:
To finish off, sprinkle a pinch of sea salt flakes on top of each fat bomb. This adds a delicious contrast to the sweetness.
9. Freeze Until Firm:
Return the muffin tin to the freezer for at least 30 minutes, or until your fat bombs are fully firm. This helps them hold their shape for easier eating.
10. Enjoy Your Treats:
When they’re ready, gently remove the fat bombs from the molds. Store them in an airtight container in the freezer. Let them sit for a few minutes at room temperature before munching on them for a softer, creamy texture.
Enjoy these rich, creamy, and delicious Chocolate Peanut Butter Fat Bombs as a treat or a keto-friendly snack!
Can I Use Other Nut Butters for This Recipe?
Absolutely! You can substitute peanut butter with almond butter, cashew butter, or even seed butters like sunflower seed butter if you have nut allergies. Just keep in mind that the flavor will change depending on the nut or seed butter used.
How Do I Store Leftover Fat Bombs?
Store any leftover fat bombs in an airtight container in the freezer. They’ll keep for about 2–3 months. Just let them sit out for a few minutes at room temperature before enjoying for a softer texture!
Can I Sweeten These Fat Bombs Further?
Yes, you can adjust the sweetness to your taste! If you prefer a sweeter fat bomb, add more powdered erythritol or another sweetener of your choice. Just be cautious not to add too much liquid sweetener, as it might affect the texture.
What If I Don’t Have Silcone Molds?
If you don’t have silicone molds, you can use paper muffin liners in a muffin tin. Just make sure to place them on a flat surface and allow enough space for the mixture to expand.