If you love peanut butter and chocolate then this is the recipe for you. It gives you that extra boost of fat when you need it and curbs a sweet tooth craving. Stores in the freezer and keeps for a long time.
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| Prep Time | 10 minutes |
| Servings |
pieces
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Ingredients
- 4 tbsp coconut oil
- 4 tbsp butter
- 8 tbsp peanut butter has to be without sugar, only peanuts and salt in ingredients
- 6 tsp cocoa powder
- 1 tsp stevia glycerite more or less to suit your level of sweetness
- 1 tsp vanilla extract
- 3 tbsp cream cheese
- handful crushed walnuts/cashews optional
Ingredients
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Rate this recipe!
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Instructions
- Mix together all ingredients in a bowl
- Microwave for 30 seconds at a time repeatedly until smooth consistency and evenly blended
- Line 12 cup muffin pan with cupcake liners
- Pour mixture evenly into 12 cupcake liners
- Optional: Sprinkle the top with crushed walnuts or cashews
- Place pan in the freezer long enough to let liquid solidify (approx 30 minutes)
- Remove all fat bombs from pan and place in a gallon freezer storage bag. Store in your freezer.
Recipe Notes
Nutrition Facts
Chocolate Peanut Butter Cup Fat Bombs
Amount Per Serving
Calories 148
Calories from Fat 132
% Daily Value*
Total Fat 14.7g
23%
Saturated Fat 8.1g
41%
Cholesterol 13mg
4%
Sodium 84mg
4%
Total Carbohydrates 2.8g
1%
Dietary Fiber 0.9g
4%
Sugars 1.1g
Protein 3.1g
6%
* Percent Daily Values are based on a 2000 calorie diet.