Chocolate Peanut Butter Fat Bombs Food

CHOCOLATE PEANUT BUTTER FAT BOMBS - KETO, 3 INGREDIENT!

Steps:

• Line a 12-cup muffin pan with aluminum or paper cupcake liners. Paper liners can soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for this pan-you will need it later.
• Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
• Add peanut butter and cocoa powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
• Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
• Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm. Enjoy! Storing instructions below.

PEANUT BUTTER CHOCOLATE FAT BOMB

Steps:

• Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.
• Remove from heat and stir in stevia.
• Pour into silicone molds.
• Freeze until hardened.
• Remove from molds. Store in airtight container in the freezer.

PEANUT BUTTER CHOCOLATE FAT BOMBS (KETO + LOW CARBS)

Steps:

• Heat a medium size sauce pan to medium low heat.
• Add the coconut oil first and wait until it has completely melted.
• Then add the sugar substitute, peanut butter and chocolate chips.
• Stir the mixture continuously until it has completely melted.
• Remove from heat and allow mixture to cool 5-10 minutes.
• Carefully spoon into a silicone mini muffin tin until 3/4 full. (This makes 34 for me)
• Sprinkle with sea salt if desired.
• Freeze until firm.

CHOCOLATE PEANUT BUTTER FAT BOMBS (KETO)

Steps:

• In a large skillet over low heat melt coconut oil and peanut butter.
• Stir in cocoa powder.
• Stir in agave.
• Remove from heat and add vanilla extract if using.
• Pour into a spouted cup to make pouring easier.
• Pour mixture into silicone candy molds. (my mold holds over 1/2 tablespoon)
• Freeze or refrigerate until set.
• Remove from molds and store covered in the fridge.
• Eat one fat bomb to curb the appetite or satisfy your sweet tooth.

3-INGREDIENT CHOCOLATE FAT BOMBS

Steps:

• Melt the coconut oil and whisk in the cacao and almond butter until no lumps remain. Spoon 1 tablespoon of the mixture each into 32 small paper muffin cups.
• Refrigerate or freeze until hard.
• Store in the refrigerator.

WHITE CHOCOLATE PEANUT BUTTER FAT BOMBS

Steps:

• In a small saucepan over a very low heat, or over a double boiler add the the cocoa butter, coconut oil, peanut butter and coconut milk, heat just until melted. Whisk well to combine. Turn off the heat.
• Remove the pan from the heat and stir in the vanilla paste and sweetener of your choice, to taste. Add sea salt to taste.
• Pour the mixture into your mold(s) and place into the freezer to set up, about 30 minutes to 1 hour.
• Enjoy right from the freezer or refrigerator. Do not store at room temperature, they will be too melty.

CHOCOLATE PEANUT BUTTER BANANA BOMBS

Steps:

• Melt chocolate over double boiler, stirring almost constantly until smooth.
• Whisk in cream and peanut butter until smooth.
• Dip banana pieces in chocolate mixture and place on baking sheet lined with waxed paper.
• Place in refrigerator and chill for 1 hour or until set.
• If you have left over dipping mixture, you can repeat steps 3 and 4 for double-dipped bombs.

KETO CHOCOLATE PEANUT BUTTER FAT BOMBS

Steps:

• Heat coconut oil and peanut butter.
• Stir in the other ingredients.
• Pour into molds.
• Refrigerate or freeze.