White Chocolate Peanut Butter Fat Bombs Recipes
PEANUT BUTTER CHOCOLATE FAT BOMB
Are you a lover of chocolate and peanut butter? Satisfy your craving with this low carb chocolate peanut butter fat bomb recipe. A perfect ketogenic snack!
Provided by Lisa MarcAurele
Categories Snack
Time 11m
Number Of Ingredients 5
Steps:
- Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.
- Remove from heat and stir in stevia.
- Pour into silicone molds.
- Freeze until hardened.
- Remove from molds. Store in airtight container in the freezer.
Nutrition Facts : ServingSize 1 cup, Calories 84 kcal, Carbohydrate 2 g, Protein 2 g, Fat 9 g, Sodium 25 mg, Fiber 1 g, SaturatedFat 5 g, Sugar 1 g
WHITE CHOCOLATE PEANUT BUTTER FAT BOMBS
gluten-free, grain-free, paleo, keto, dairy-free, nut-free option
Time 10m
Yield 20+ fat bombs (depends on mold size)
Number Of Ingredients 8
Steps:
- In a small saucepan over a very low heat, or over a double boiler add the the cocoa butter, coconut oil, peanut butter and coconut milk, heat just until melted. Whisk well to combine. Turn off the heat.
- Remove the pan from the heat and stir in the vanilla paste and sweetener of your choice, to taste. Add sea salt to taste.
- Pour the mixture into your mold(s) and place into the freezer to set up, about 30 minutes to 1 hour.
- Enjoy right from the freezer or refrigerator. Do not store at room temperature, they will be too melty.
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- Heat in 30 second increments, stirring frequently, until the mixture has melted. Stir well until all the Swerve if properly melted.
- Pour into a 24-cavity truffle mold or into the prepared baking pan. Place in the freezer for 2-4 hours until the truffles are set. At this point you can unmold the truffles, place them in a plastic bag and store in the freezer until you're ready to eat them.
- If using a baking pan, cut into 24 squares and store the squares in the freezer until you are ready to eat them.
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