These Chocolate Peanut Butter Fat Bombs are little bites of happiness! Made with rich chocolate and creamy peanut butter, they are perfect for a quick treat or snack.
If you’re like me, you can’t resist a good combo of chocolate and peanut butter! They’re easy to whip up, and you can stash them in the freezer for when those cravings hit. Yum! 🍫🥜
Key Ingredients & Substitutions
Peanut Butter: I love using natural creamy peanut butter since it’s smooth and has no added sugars. You can swap it for almond butter or sun butter if you prefer or need to avoid peanuts.
Coconut Oil: Coconut oil is essential for both the filling and the chocolate layer. If you don’t have coconut oil, you can use another mild-flavored oil like avocado oil, but the coconut flavor adds a special touch!
Sweetener: While I usually go for powdered erythritol, feel free to use your favorite sweetener. Honey or maple syrup can work if you aren’t sugar-conscious, but they will add more moisture to the mix.
Chocolate Chips: Sugar-free chocolate chips are great for keeping these low-carb. You can also use semi-sweet chocolate chips if you’re not worried about sugar. Just keep an eye on the sweetener level!
How Do You Get the Chocolate Layer Just Right?
Creating that perfect chocolate layer is key for a great fat bomb experience. Here’s how to do it:
- Start by melting the chocolate chips gently in the microwave; do it in 30-second bursts. Stir well between each burst to avoid scorching.
- When pouring the melted chocolate into the molds, don’t skimp! Cover the bottom well, then freeze for a short time to set before adding the peanut butter filling.
- When adding the top layer of chocolate, make sure it completely covers the peanut butter. This not only helps with texture but keeps the inside creamy.
Lastly, don’t forget the sea salt sprinkles on top! They add a nice contrast to the sweetness and make each bite deliciously balanced.
Chocolate Peanut Butter Fat Bombs
Ingredients You’ll Need:
For the Peanut Butter Filling:
- 1/2 cup natural creamy peanut butter (no sugar added)
- 2 tablespoons coconut oil, melted
- 2 tablespoons powdered erythritol or preferred sweetener (optional)
- 1/2 teaspoon vanilla extract
For the Chocolate Layer:
- 1 cup sugar-free dark chocolate chips
- 1 tablespoon coconut oil (for chocolate layer)
For Topping:
- Sea salt flakes
How Much Time Will You Need?
This delightful treat takes about 15 minutes to prepare, plus at least 35 minutes to chill in the freezer. In no time at all, you’ll have delicious fat bombs ready for snacking!
Step-by-Step Instructions:
1. Prepare the Peanut Butter Mixture:
In a small bowl, combine the peanut butter, 2 tablespoons of melted coconut oil, powdered sweetener (if you’re using it), and vanilla extract. Mix everything together until it’s smooth and creamy. Set this delicious mixture aside for later.
2. Melt the Chocolate:
In another microwave-safe bowl, add the sugar-free dark chocolate chips and 1 tablespoon of coconut oil. Microwave the mixture in 30-second intervals, stirring after each burst, until the chocolate is fully melted and smooth.
3. Set Up Your Molds:
Line a mini muffin tin with paper liners, or you can use silicone molds directly. It’s up to you! Just make sure they’re ready to go for the layering process.
4. Create the Chocolate Base:
Spoon a small amount of the melted chocolate into each mold, just enough to cover the bottom. Place the molds in the freezer for about 5 minutes to let the chocolate harden slightly.
5. Add the Peanut Butter Filling:
Once the chocolate base is firm, take the molds out of the freezer and add a rounded teaspoon of the peanut butter mixture to the center of each cup. Gently flatten it out but make sure to leave some chocolate on the edges.
6. Top with More Chocolate:
Now, pour more melted chocolate on top, covering the peanut butter layer completely. You want to make sure it’s sealed in there!
7. Sprinkle with Sea Salt:
Before the chocolate sets, sprinkle just a pinch of sea salt flakes over the top of each fat bomb for a delightful finishing touch.
8. Freeze to Set:
Place the molds back in the freezer for at least 30 minutes, or until they’re completely solid. This step is important to achieve that perfect bite!
9. Enjoy Your Delicious Fat Bombs:
Once they’re fully set, gently remove the fat bombs from the molds. Store them in an airtight container in the refrigerator or freezer. Enjoy them chilled for a tasty snack that satisfies your cravings!
These creamy, rich fat bombs strike a perfect balance of smooth peanut butter filling and rich chocolate with a subtle hint of salt on top! Happy snacking!
Can I Use Natural Peanut Butter or Do I Need a Specific Type?
Natural creamy peanut butter works best for this recipe since it’s smooth and tends to blend well with the other ingredients. Just make sure it’s unsweetened to keep the fat bombs low in sugar!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. They’re perfect for grabbing on the go!
Can I Substitute for Coconut Oil?
Yes! If you don’t have coconut oil, you can use a neutral oil like avocado oil. However, coconut oil adds a delightful flavor and helps with the texture, so it’s worth using if you can!
How Can I Make These Vegan?
This recipe is already mostly vegan-friendly! Just ensure that the chocolate chips are dairy-free, and check your sweetener to confirm it’s suitable for a vegan diet. Simple swap made!