Peanut Butter Chocolate Fat Bombs
“Peanut butter chocolate fat bombs are the ultimate fat bomb recipe. The popular flavor combination of chocolate and peanut butter is enhanced with grass-fed butter instead of coconut oil, like most fat bomb recipes.” Peanut Butter Chocolate Fat Bombs – You must try this recipe.
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15 mÂ
32 Servings
 130 cals
Ingredients
Chocolate Layer:
- 4 ounces unsweetened baking chocolate
- 6 ounces Salted Kerry Gold Butter, soft
- 1/2 teaspoon vanilla
- 1/2 cup Sukrin Melis Icing Sugar (or Swerve Confectioners)
- 1/2 teaspoon Stevia Glycerite
Peanut Butter Layer:
- 1 cup peanut butter***
- 4 ounces Salted Kerry Gold Butter, soft
- 2 tablespoons Sukrin Melis Icing Sugar (or Swerve Confectioners)
Directions
- Spray an 8×8 inch pan with baking spray and line with parchment. It does not need to cover all 4 sides, just the bottom and up two opposite sides. The baking spray helps it stick to the pan.
- Finely chop the chocolate and begin melting it in a double boiler for best results.
- Put the 6 ounces of butter in a medium bowl and sift the powdered sweetener over. Mix with a hand mixer until the sweetener begins to dissolve.
- Check the chocolate. Add the melted chocolate, vanilla, and stevia glycerite to the butter and beat until fluffy and almost mousse-like. This will take several minutes.
- Spread 1/2 of the mixture into the prepared 8×8 pan and place into the freezer. NOTE: If the chocolate was too hot and melts the butter, just put the mixture into the refrigerator for a few minutes until it cools-off and it will whip.
- Blend the ingredients for the peanut butter layer with a hand mixer until nice and light. Spread all of the peanut butter on top of the chocolate layer and place into the freezer for 5-10 minutes or until slightly firm to the touch.
- Spread the chocolate mixture on top of the peanut butter layer and refrigerate over-night.
- Run a sharp knife along the sided of the pan that were not lined with the parchment and lift the whole thing out of the pan by puling up on the parchment.
- Cut into 32 pieces with a sharp knife and store in an air tight container in the refrigerator.
- Keeps up to 10 days in the refrigerator.
- Enjoy! 🙂
Note
- *** Use your favorite nut or seed butter
Nutrition Facts
Per Serving: 130 calories; 13 g fat; 3 g carbohydrates; 2 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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