Recipes

Chocolate-Peanut Butter Fat Bombs

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So, I stumbled upon a neat recipe for chocolate peanut butter fat bombs.  I made the original, then I made up my own, putting my own spin on Lee’s recipe.  Everyone loved them! Here’s my version of Chocolate-Peanut Butter Fat Bombs.

Total Time: 2 hours 15 minutes

Prep Time: 15 minutes
Yield: 24 regular cupcake-size (about half way filled) / 48 mini cupcake-size

Ingredients

Instructions

  1. Line the cupcake pans with liners
  2. In a medium bowl, mix the peanut butter and coconut oil with a hand-held mixer or Kitchenaid mixer on low speed until uniform in consistency and color.
  3. Gently stir in the cocoa powder to the peanut butter-coconut oil blend.  Don’t use the mixer.  Use a spoon, or cocoa powder might go everywhere (like it did in my kitchen).
  4. Spoon the mixture into the cupcake pans evenly.  Fill the regular cupcake pan with a little less than half way — this is about 2 to 3 tablespoons.  If making mini-cupcake size, you can fill each one about with about 2 tablespoons — they will be a little more than 2/3 of the way full (not quite to the top of the liner).
  5. Sprinkle with just a bit of coconut macaroon.
  6. Place the cupcake pans in the freezer.  After about an hour or 2, the fat bombs will be ready. Note: Be sure to keep them stored in the freezer. They will melt at room temperature.  

Keto Friendly?  Yes! This recipe can be made keto friendly by using a maple syrup substitute, like Lakanto Sugar Free Maple Syrup.  I haven’t made the sugar free version yet so I don’t know exactly how much would be needed.  When I do make it, I will let you know how much of the Lakanto sugar free syrup to use. If you want to give it a shot, try to put in only 3 tablespoons then taste the mixture.  If it is not sweet enough, add a bit more until it tastes amazing!

If you try this recipe, please let me know how it turned out for you. 

Namaste, 

Diana

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