These tasty chocolate peanut butter fat bombs are packed with flavor and healthy fats! They’re sweet, creamy, and great for a quick snack when you need a pick-me-up.
I love how easy they are to whip up—just mix, scoop, and freeze! Perfect for satisfying that chocolate craving while keeping it low-carb. Who can say no to chocolate and peanut butter? 😋
Key Ingredients & Substitutions
Natural Peanut Butter: Use creamy or crunchy, depending on your texture preference. If you’re allergic to peanuts, sunflower seed butter is a great alternative! It has a similar creamy consistency.
Coconut Oil: This is key for that silky texture. If you’re in a pinch, you can swap it with butter or ghee for a slightly different flavor. Just note that it won’t have the same firmness when chilled.
Powdered Erythritol: A perfect low-carb sweetener. If you prefer, stevia or monk fruit sweetener also works. Just adjust the amount to taste, as sweetness levels vary.
Unsweetened Dark Chocolate: I love using dark chocolate chips for their rich flavor. If you’re looking for a dairy-free option, choose vegan chocolate chips!
How Do I Melt Chocolate Without Burning It?
Melted chocolate is crucial for the perfect fat bombs! Here are my tips for avoiding burnt chocolate:
- Use a microwave-safe bowl, and heat in 30-second intervals. Stir between each interval until smooth.
- Alternatively, use a double boiler—fill the bottom pot with water and simmer, then place the chocolate in the top pot until melted.
- Keep the heat low to avoid burning. It’s better to go slower and stir often!
These tips will help you create delicious, creamy chocolate peanut butter fat bombs while avoiding common mistakes! Enjoy your snacking!
Chocolate Peanut Butter Fat Bombs
Ingredients You’ll Need:
- 1/2 cup natural peanut butter (creamy or crunchy)
- 1/4 cup coconut oil
- 1/4 cup powdered erythritol or preferred low-carb sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (omit if peanut butter is salted)
- 1 cup unsweetened dark chocolate chips or baking chocolate
- Optional: dark chocolate shavings or cocoa nibs for topping
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of preparation time and then at least 1 hour to freeze. That’s all you need for these rich and satisfying snacks!
Step-by-Step Instructions:
1. Prepare the Peanut Butter Filling:
In a medium bowl, mix together the peanut butter, coconut oil, powdered erythritol (or your chosen sweetener), vanilla extract, and salt. Stir until everything is smooth and well combined. You want it nice and creamy!
2. Melt the Chocolate:
Grab a microwave-safe bowl and add the dark chocolate chips. Heat the chocolate in the microwave in 30-second intervals, stirring in between until it is fully melted and smooth. If you prefer, you can also melt the chocolate in a double boiler on the stovetop—just be sure to keep the heat gentle!
3. Assemble the Fat Bombs:
Line a muffin tin with silicone or paper liners. Start by spooning about one tablespoon of the melted chocolate into the bottom of each liner. Use the back of a spoon to spread it around and cover the base evenly.
4. Add the Peanut Butter Layer:
On top of the chocolate layer, add roughly one tablespoon of your peanut butter mixture into each liner. Gently flatten it down with the back of a spoon to make it even.
5. Top with Chocolate:
Now, take the remaining melted chocolate and spoon another tablespoon over the peanut butter layer in each liner, completely covering the peanut butter layer. Yum!
6. Add Optional Toppings:
If you’re feeling fancy, sprinkle some dark chocolate shavings or cocoa nibs on top of the chocolate layer for an extra treat!
7. Freeze:
Pop the muffin tin into the freezer and let it chill for at least 1 hour, or until the fat bombs are completely set. This makes them firm and easy to pop out!
8. Serve and Store:
Once they are set, remove the tin from the freezer and carefully peel off the liners. Serve immediately or store any leftovers in an airtight container in the fridge or freezer to keep them nice and firm!
Enjoy your rich, creamy, and delightful chocolate peanut butter fat bombs as a keto-friendly treat or quick energy snack!
Can I Use a Different Nut Butter?
Absolutely! You can substitute almond butter, cashew butter, or any other nut or seed butter you like. Just be sure to choose one that’s natural and without added sugars for the best results!
How Do I Store These Fat Bombs?
Store any leftovers in an airtight container. They can be kept in the refrigerator for up to a week, or in the freezer for about a month. Just make sure they are fully set before transferring to prevent sticking!
Can I Adjust the Sweetness Level?
Definitely! You can adjust the sweetness to your taste by adding more or less powdered erythritol. Just remember that different sweeteners have varying levels of sweetness, so taste as you go!
What If My Chocolate Hardens Too Quickly?
If your chocolate starts to harden before you’ve finished assembling, you can re-melt it using the microwave in 10-second intervals or in the double boiler. Just be cautious not to overheat it!