Chocolate Peanut Butter Fat Bombs are little treats packed with rich flavor! They combine creamy peanut butter and smooth chocolate for a perfect bite-sized snack.
These delights are great for satisfying sweet cravings without the guilt. Honestly, they disappear so fast in my house, I sometimes wonder if my dog is sneaking them! 🐶
What I love most is how easy they are to make—just mix, scoop, and chill! Perfect for a quick energy boost any time of the day.
Key Ingredients & Substitutions
Peanut Butter: Using natural creamy peanut butter with no added sugar gives the best flavor. If you have a nut allergy, try sun butter or almond butter as alternatives.
Coconut Oil: This keeps the fat bombs firm at room temperature. You can swap it for unsalted butter if you prefer a different taste or for a slight variation in texture.
Powdered Erythritol: This sweetener is optional, but it helps balance the richness. If you want a natural sweetener, honey or maple syrup can work, though they add sugar. For keto, stick to erythritol.
Chocolate Chips: Sugar-free dark chocolate chips work best for this recipe. If those are hard to find, regular dark chocolate (at least 70% cocoa) can be used, though it will add sugar.
How Can You Ensure Even Chocolate Layers?
A common challenge is getting those chocolate layers just right. Here’s how to do it smoothly:
- When melting chocolate, use short intervals in the microwave and stir often to avoid burning.
- Spoon a thin layer of chocolate into the molds first. It doesn’t need to be super thick; just enough to hold the peanut butter well.
- When adding the peanut butter mix, gently pack it down to eliminate air pockets. This helps the chocolate layer stay attached!
- Make sure the bottom layer is fully set before adding peanut butter to prevent mixing.
With these tips, you can confidently create delicious Chocolate Peanut Butter Fat Bombs! Enjoy your treats in moderation.
Chocolate Peanut Butter Fat Bombs
Ingredients You’ll Need:
- 1 cup natural creamy peanut butter (no sugar added)
- 1/4 cup coconut oil, melted
- 1/4 cup powdered erythritol or confectioners’ sugar (optional for sweetness)
- 1 teaspoon vanilla extract
- 1 cup sugar-free dark chocolate chips or chopped chocolate
- Sea salt flakes for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus 30 minutes to freeze until firm. You’ll spend a bit of time melting chocolate and mixing the great flavors together—quick and easy deliciousness!
Step-by-Step Instructions:
1. Mix the Peanut Butter Filling:
In a mixing bowl, add the peanut butter, melted coconut oil, powdered erythritol (or sugar), and vanilla extract. Stir everything together until it feels smooth and creamy—this is where the magic starts!
2. Prepare the Molds:
Grab a mini muffin pan or silicone molds and either line them with paper liners or give them a light coat of cooking spray. This ensures your fat bombs will come out easily later.
3. Melt the Chocolate:
In a microwave-safe bowl, melt half of the chocolate. Heat in 20-second intervals, stirring each time until it’s completely smooth. You can also use a double boiler if you prefer not to microwave your chocolate.
4. Create the Chocolate Base:
Spoon a small amount of the melted chocolate into each mold; you just need enough to create a base layer. If you need to, tilt the pan a bit to spread the chocolate evenly. Then, pop the pan in the freezer for about 5-10 minutes to let that chocolate set.
5. Add the Peanut Butter Layer:
Once the chocolate is set, take the pan out of the freezer. Add a spoonful of the peanut butter mixture on top of the hardened chocolate, gently pressing it down and spreading it evenly across to make sure it covers the chocolate.
6. Finish with More Chocolate:
Melt the remaining chocolate and pour it over the peanut butter layer, completely covering it. Use a spoon or spatula to smooth the top. We want it to be nice and neat!
7. Add the Salt:
Sprinkle a pinch of sea salt flakes on top of each fat bomb—this tiny touch makes a huge difference and really enhances the flavors!
8. Freeze Until Firm:
Put the pan back in the freezer for at least 30 minutes to let everything set properly. Once they’re completely firm, you’ll be ready for the next step.
9. Enjoy Your Treats:
After freezing, carefully remove the fat bombs from the molds. Store them in an airtight container in the refrigerator or freezer. Serve chilled for that perfect snack anytime you need a boost!
These tasty little treats are excellent high-fat, low-carb snacks, ideal for a keto or paleo lifestyle. Enjoy every delicious bite!
Can I Use Other Nut Butters?
Absolutely! If you have a nut allergy or prefer something else, you can substitute the peanut butter with almond butter, cashew butter, or even sunflower seed butter for a nut-free version. Just keep in mind that this may slightly alter the flavor.
How Should I Store These Fat Bombs?
Store the fat bombs in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months. They are best enjoyed chilled, so keep them in the fridge until you’re ready to snack!
Can I Sweeten Them More If I Prefer?
Yes! If you like your treats sweeter, feel free to increase the amount of powdered erythritol or add a touch of honey or maple syrup to the peanut butter mixture. Just remember that using liquid sweeteners may change the texture slightly!
What’s the Best Way to Melt Chocolate?
The best way to melt chocolate is to use a microwave in short 20-second bursts, stirring in between to avoid burning. Alternatively, you can use a double boiler for a gentler heat, which prevents burning and gives you more control over the melting process.