January 10, 2019
When you need a melt-in-your-mouth delicious (and nutritious) treat these LCHF (low carb high fat) Chocolate Peanut Butter Fat Bombs really hit the spot.
Chocolate Peanut Butter Fat Bombs – A LCHF Treat
(In order of use)
- 1/2 cup coconut oil
- 1 Tbsp xylitol (or less if your sweet tooth isn’t that sweet)
- 1/2 cup smooth peanut butter (or nut butter of your choice)
- 2 1/2 Tbsp cacao powder
- Dash of salt
- 1 – 1 1/2 tsp vanilla extract
- Melt coconut oil over med/low heat.
- Add sweetener to oil and dissolve. This takes a few minutes but is well worth the effort.
- Add peanut butter. Stir until all ingredients are blended and smooth.
- Add cacao powder and dash of salt. Stir until cacao powder is well blended and smooth.
- Remove from heat and add vanilla extract.
- Pour into silicone candy molds, then put in freezer for an hour.
- Once frozen, remove from molds into a freezer container – keep frozen until needed.
Makes approx. 45 – 1 tsp size treats.
|Heart shaped silicone molds – each heart is 1 teaspoon.|
|Great non-alcoholic vanilla extract.|
Some notes of interest:
I use Xyla Brand xylitol – it is made from the Birchwood tree, not from corn. If you prefer another sweetener go for it – I’ve made them using Swerve and they were good too.
Nut butter consistency matters if you want a smooth melt-in-your-mouth sensation. However, if you love a little nut crunch, then go with the “crunchy” version of your favourite nut butter.
Use cacao powder, not cocoa powder. The Difference and Why it Matters, by Corey Pemberton explains how these two forms of chocolate powder are indeed different. His post is worth reading.
Add the vanilla extract last. If you use a product that contains alcohol it will cause the mixture to bubble up, it does settle down but to avoid this I suggest using an organic, non-alcoholic vanilla extract.
I recommend using silicone molds. They do come in different shapes and sizes. The molds used here equals 1 teaspoon per heart mold. I am able to fill 3 trays – each with 15 little hearts. This gives me approx. 45 treats at 1 teaspoon each.
I use a little creamer for pouring the mixture into the molds. This takes practice, but you get professional looking treats for the effort.
If you don’t have molds, use a cookie sheet lined with parchment. After about 15 minutes in the freezer remove and score the slab, this will give you an easy to break end result once it is completely frozen.
These treats must remain in the freezer as the coconut oil will soften at room temperature. Depending on your climate, they may melt quickly, so take them from the freezer as you need them.