Ingredients
Scale
- 1/2 cup Creamy Natural Peanut Butter (no sugar added)
- 1/3 cup Virgin Coconut Oil (solid state)
- 2 tablespoons Grass-fed Butter (softened)
- 2 tablespoons Powdered Erythritol or Monk Fruit sweetener
- 1/2 teaspoon Pure Vanilla Extract
- 1 pinch Sea Salt
- Optional: 1 tablespoon Sugar-free dark chocolate chips
Instructions
- Mix the Base Ingredients: Place the creamy peanut butter, coconut oil, and softened butter into a medium-sized microwave-safe bowl. Heat the mixture in 20-second intervals until it is soft enough to stir into a completely smooth liquid. Using a whisk or a silicone spatula, blend the fats together until no lumps remain. The consistency should be glossy and uniform.
- Sweeten and Flavor: Once the base is smooth, add the powdered erythritol, vanilla extract, and a pinch of sea salt. If you are using chocolate chips, fold them in now. Whisk vigorously to ensure the sweetener dissolves completely and doesn’t settle at the bottom. Taste the mixture; if you prefer a sweeter treat, add another teaspoon of sweetener, but keep in mind this may slightly alter the carb count.
- Mold and Chill: Place a silicone mini-muffin mold or candy mold onto a flat baking sheet. Carefully pour or spoon the mixture into the individual molds, filling each about three-quarters of the way. Place the tray into the freezer for at least 60 minutes. Once the fat bombs are firm to the touch, pop them out of the silicone molds and store them in an airtight container in the refrigerator or freezer until you are ready to eat.
- Cook Time: 70 minutes (includes 1 hour setting time)