These chocolate peanut butter fat bombs are little bites of happiness! They’re creamy, sweet, and perfect for a quick treat when you need a boost of energy.
Honestly, I can’t just have one! They are so delicious that I end up enjoying them as a snack or dessert. Plus, they’re super easy to make—just mix, chill, and enjoy!
Key Ingredients & Substitutions
Natural Creamy Peanut Butter: Look for peanut butter without added sugar for the best flavor. If you’re allergic or looking for alternatives, almond butter or sunbutter are great substitutes.
Unsalted Butter: This helps control the saltiness of your fat bombs. You can swap it with coconut oil for a dairy-free version or ghee for a richer flavor.
Powdered Erythritol: This low-carb sweetener keeps the recipe keto-friendly. If you don’t have it, powdered monk fruit sweetener or regular powdered sugar can work in a pinch, though that would increase carbs.
Dark Chocolate Chips: For a more intense chocolate flavor, aim for chips with 70% cacao or higher. If you want to avoid dairy, dairy-free or vegan chocolate chips are also available.
How Can I Melt Chocolate Without Burning It?
Melting chocolate can be tricky, but doing it slowly is key! Here’s how to do it right:
- Use a microwave-safe bowl for melting. Heat the chocolate chips and coconut oil together.
- Start with 30-second increments. After each round, stir well. This helps evenly distribute the heat.
- Avoid overcooking! Once the chocolate is mostly melted, keep stirring until fully melted. This will prevent it from seizing up.
With these tips, you’ll have smooth, luscious chocolate ready for dipping or mixing. Happy melting!
How to Make Chocolate Peanut Butter Fat Bombs
Ingredients You’ll Need:
For the Fat Bombs:
- 1 cup natural creamy peanut butter (no sugar added)
- 1/4 cup unsalted butter (room temperature)
- 1/2 cup powdered erythritol or powdered sugar substitute
- 1/2 teaspoon vanilla extract
- 1 1/2 cups dark chocolate chips (70% cacao or higher)
- 2 tablespoons coconut oil
- Pinch of sea salt, for topping (optional)
How Much Time Will You Need?
This delightful treat takes about 15 minutes of prep time and needs at least 1 hour to chill and set in the fridge. It’s a simple process of mixing, melting, and layering!
Step-by-Step Instructions:
1. Prepare the Peanut Butter Mixture:
In a mixing bowl, combine the natural creamy peanut butter, room temperature unsalted butter, powdered erythritol (or your sugar substitute), and vanilla extract. Stir everything together until it’s smooth and creamy. You’ll want a nice blended texture for your filling!
2. Set Up Your Molds:
Line a mini muffin tin or silicone cupcake molds with paper liners. This will help you easily pop out the fat bombs later.
3. Melt the Chocolate:
In a microwave-safe bowl, combine the dark chocolate chips with the coconut oil. Heat in the microwave in 30-second intervals, stirring after each interval until the mixture is fully smooth and melted. Be patient to avoid burning the chocolate!
4. Create the Chocolate Layer:
Scoop about 1 teaspoon of the melted chocolate into the bottom of each muffin cup. Tap the tin gently on the counter to level out the chocolate. This will be the delicious base!
5. Set the Chocolate Base:
Pop the muffin tin in the refrigerator for about 10 minutes, just until the chocolate layer has firmed up a bit.
6. Add the Peanut Butter Layer:
Now, take the peanut butter mixture and spoon it on top of the chilled chocolate layer in each cup, filling them about 3/4 full. It’s okay if it looks a little heaped; that just means more yummy peanut butter!
7. Top with Chocolate:
Carefully spoon more melted chocolate over the peanut butter layer to fully cover it. This gives your fat bombs that nice chocolatey outer layer.
8. Add Optional Toppings:
If you’d like, sprinkle a pinch of sea salt or some chopped nuts/chocolate on top for an extra special touch.
9. Chill to Set:
Return the tray to the refrigerator for at least 1 hour, or until the fat bombs have fully set and firmed up. Patience is key!
10. Serve and Enjoy:
Once set, gently peel off the liners and serve the fat bombs chilled. Store any extras in an airtight container in the fridge for a sweet treat whenever you like!
Enjoy your rich, creamy, and indulgent chocolate peanut butter fat bombs! They’re a perfect keto-friendly snack or dessert for any day of the week.
Can I Use Other Nut Butters Instead of Peanut Butter?
Absolutely! You can substitute peanut butter with almond butter, cashew butter, or even sunflower seed butter if you prefer. Just keep in mind that the flavor and texture may change slightly depending on the nut butter you choose!
How Can I Store Leftover Fat Bombs?
Store any leftover fat bombs in an airtight container in the fridge for up to 2 weeks. Just make sure they stay chilled to maintain their shape and flavor!
Can I Freeze These Fat Bombs?
Yes, you can freeze the fat bombs! Just place them in an airtight container or freezer-safe bag, and they’ll last for about 2-3 months. Thaw them in the fridge overnight before enjoying!
Why Is My Chocolate Seizing Up When Melting?
This can happen if a bit of water gets into the chocolate or if it’s heated too quickly. Always make sure your bowl and utensils are dry and melt the chocolate in small increments, stirring often to avoid overheating.
