These Chocolate Peanut Butter Fat Bombs are little bites of heaven! Packed with creamy peanut butter and rich chocolate, they are perfect for a quick treat.
They’re super easy to make—just mix, scoop, and freeze! I love keeping them handy for a sweet pick-me-up when I need a boost during the day. Yum!
Key Ingredients & Substitutions
Natural Creamy Peanut Butter: Use unsweetened peanut butter for a clean flavor. If you need a nut-free option, sunflower seed butter works well and has a similar creaminess!
Unsalted Butter: This adds creaminess to your fat bombs. If you want a dairy-free version, coconut oil or vegan butter can be great alternatives.
Powdered Erythritol or Sugar: This adds sweetness, but it’s optional. You can skip it if you prefer less sweet treats, or replace it with honey or maple syrup if you’re okay with non-keto options.
Dark Chocolate: Look for chocolate that is at least 70% cocoa to keep it lower in sugar. If you want, you can use dairy-free chocolate chips for a vegan version!
How to Layer the Chocolate and Peanut Butter Perfectly?
The key to making layers of chocolate and peanut butter come out nicely is proper cooling and careful pouring. Here’s how to do it:
- Start by making the peanut butter layer and freeze it until firm; this keeps it from mixing with the melted chocolate.
- When melting the chocolate, stir often to avoid burning, and add coconut oil to make it smooth and shiny.
- After pouring the chocolate over the peanut butter centers, gently tap the mold on the countertop to settle the layers and eliminate air bubbles.
- Don’t skip the chilling time; letting them sit in the freezer ensures they harden perfectly!
Enjoy creating these tasty fat bombs with your preferred ingredients! They’re simply delightful!
How to Make Chocolate Peanut Butter Fat Bombs
Ingredients You’ll Need:
- 1 cup natural creamy peanut butter (unsweetened)
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered erythritol or powdered sugar (optional, for sweetness)
- 1 tsp vanilla extract
- 1/4 tsp salt (omit if peanut butter is salted)
- 1 1/2 cups dark chocolate chips or chopped dark chocolate (at least 70% cocoa)
- 1 tbsp coconut oil (for chocolate coating)
- Additional peanut butter for drizzling (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and around 30-40 minutes in the freezer to set. So overall, you can expect to spend about an hour making these delicious fat bombs!
Step-by-Step Instructions:
1. Prepare the Peanut Butter Mixture:
In a mixing bowl, combine the natural creamy peanut butter, softened unsalted butter, powdered erythritol (or powdered sugar if you’re using it), vanilla extract, and salt. Mix everything well until it’s smooth and creamy.
2. Set Up Your Molds:
Next, line a muffin tin or use a silicone mold. If you’re using a muffin tin, you might want to place paper liners in each cup to make removal easier. Lightly grease the molds if you’re not using liners to prevent sticking.
3. Fill the Molds with Peanut Butter Mixture:
Take a spoonful of the peanut butter mixture and press it firmly into each mold, shaping it to be the core of the fat bomb. This will create a nice, thick layer. Pop the filled molds into the freezer for about 15 minutes so they can firm up a bit.
4. Melt the Chocolate:
While the peanut butter cores are freezing, it’s time to melt the chocolate! In a microwave-safe bowl or a double boiler, combine the dark chocolate chips with coconut oil. Stir frequently and melt until it’s smooth and glossy. Be careful not to burn it!
5. Assemble the Fat Bombs:
Once the peanut butter mixture is firm, take it out of the freezer. Carefully pour or spoon the melted chocolate over each peanut butter core, covering it completely. Make sure to tap the molds gently to avoid air bubbles.
6. Freeze to Set:
Put the molds back into the freezer for another 15-20 minutes to allow the chocolate layer to harden properly. You want them to be nice and solid!
7. Optional Decorating:
If you want to get a little fancy, melt a bit more peanut butter and drizzle it over the top of the chocolate-covered fat bombs. It adds a nice touch!
8. Storage and Enjoying:
Once set, store your fat bombs in an airtight container in the fridge or freezer. They’re best enjoyed chilled, so grab one whenever you need a tasty snack!
These fat bombs are a delightful mix of creamy peanut butter and rich chocolate, making them an excellent treat for anyone following a low-carb or keto diet!
Can I Use a Different Sweetener?
Absolutely! You can substitute powdered erythritol with powdered stevia or any sweetener of your choice. Just be mindful of the sweetness level, as some sweeteners are much sweeter than sugar. Adjust to your taste!
How Long Do These Fat Bombs Last?
These fat bombs can last in an airtight container in the refrigerator for up to one week or in the freezer for several months. Just make sure to keep them well-sealed to avoid freezer burn!
Can I Use Natural Peanut Butter?
Yes, natural peanut butter is perfect for this recipe! Just make sure it’s creamy and easy to mix. If you prefer, almond butter or other nut butters can work too for a different flavor.
What to Do If the Chocolate Is Too Thick?
If the melted chocolate seems too thick, simply add a little extra coconut oil to it as it melts. This will help create a smoother, more pourable consistency for coating your fat bombs.
