This easy recipe is my go-to for sweet fat bombs. They contain just 5 core ingredients that you’re likely to always have on hand. If you like them on the sweeter side, add a few drops of liquid stevia.
Ingredients
- ½ cup coconut oil
- ½ cup unsweetened peanut butter
- ¼ cup unsweetened cocoa powder
- 2 tablespoons butter
- 3 drops liquid stevia (optional)
- Pinch salt
How to Make It
- In a small saucepan over low heat, melt the coconut oil. Add the peanut butter and stir well to combine. Stir in the cocoa powder and butter until smooth.
- Remove the saucepan from the heat and pour the mixture into baking molds, such as silicone ice-cube trays or silicone cupcake liners, or use paper cupcake liners and peel them off.
- Freeze the fat bombs for 15 to 20 minutes if you want to enjoy them soon, or refrigerate for 3 hours to cool and harden. Keep refrigerated in an airtight container for up to 2 weeks.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 203 kcal Calories from Fat: 171 kcal |
|
% Daily Value*
|
| Total Fat 19 g 54% |
Trans Fat 0.0 g |
carbohydrates 4 g 3% |
Dietary Fiber 2 g 5% |
Sugars 1 g 1% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |