Chocolate Peanut Butter Fat Bombs are an easy low carb, keto recipe. Make them in10 minutes and keep them in the freezer all week for a snack on the go.
I love a good keto fat bomb recipe because they’re so easy to make and they’re an awesome snack if you’re following a low carb diet! Even if you don’t follow a low carb diet you will love the taste of these chocolate peanut butter fat bombs!
Do these not look just like MINI RESEE CUPS?! Any snack that looks and tastes like my favorite candy but is healthy is a snack I’m all about.
Don’t be scared by making these look just like the candy though! It’s super easy to put them together.
How to make chocolate peanut butter fat bombs
Start by making the chocolate mixture in a medium bowl. You’ll put a heaping teaspoon of it in the bottom of a mini muffin tin lined with paper liners. Using a small spoon or your finger, coat the sides of the liners with the chocolate.
Once all twelve are filled place them in the freezer for 5 minutes. You’ll only use a little over half of the chocolate mixture!
While the chocolate is freezing make the peanut butter mixture. The PB mixture is just like my regular peanut butter fat bomb recipe, but this time we’re layering it! Once the chocolate mixture is frozen add a teaspoon of the peanut butter mixture and place back in the freezer.
Allow to freeze then top the peanut butter mixture with the remaining chocolate to cover it. Place back in the freezer for 15 minutes and you’re ready to go!
What is a fat bomb?
A fat bomb is usually a combination of healthy fats, nuts or seeds and created to help people who eat a lower carb diet include more healthy fats into their diet.
Typically fat bombs are made in a mini-muffin tin (like this recipe) or rolled into a ball similar to an energy bite.
Fat bombs are typically eaten in the morning, as a snacks to give you energy during the day or at night as a bedtime snack. I love to meal prep these peanut butter fat bombs on Sundays and have an easy snack to eat during the week.
You are going to love these chocolate peanut butter fat bombs!
If you do, don’t forget to follow on Instagram and tag me with #WhatMollyMade or @what_mollymade so I can see and feature you!
- 1/3 cup all-natural creamy peanut butter no sugar added
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon maple syrup
- 3 tablespoons coconut oil melted
- 1/3 cup all-natural creamy peanut butter no sugar added
- 1/4 teaspoon sea salt
- 1 teaspoons vanilla extract
- 1 teaspoon maple syrup
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Line a mini muffin tin with 12 mini cupcake liners. Set aside.
In a medium bowl, mix together the peanut butter, melted coconut oil, vanilla, salt, unsweetened cocoa powder and maple syrup.
Using a heaping teaspoon, fill the bottom of each prepared cupcake liner with the chocolate mixture. Use a small spoon or your finger to coax the chocolate up and around the edges of the liners. Once complete for each cup, place in the freezer for 5 minutes to set. You should have leftover chocolate to use for the top of each cup.
While freezing, make the peanut butter mixture. Combine all of the ingredients in a small bowl and whisk until combined. Spoon a teaspoon on top of the frozen chocolate. Place back in the freezer for another 5 minutes.
Once frozen, top peanut butter layer with remaining chocolate (about 1 teaspoon) and place back in the freezer on more time for 15 minutes to set completely.
Store in the freezer for up to 3 months.
Molly: Do you have the macros for this? I love your recipes! Could you please always include the macros?