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. Mix in the maple syrup or preferred sweetener to taste.
  5. 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).
  6. Sprinkle with just a bit of coconut macaroon.
  7. 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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