This year for Halloween, I wanted to come up with a chocolate recipe that as many people as possible can enjoy, with keto, vegan, gluten free, oil free, nut free, and paleo options included.
Make up a big batch on Sunday, and take one from the freezer whenever a chocolate craving hits.
As a chocolate and peanut butter lover, I wholeheartedly agree Reeses are the best; and making my own peanut butter cup fat bombs at home not only saves packaging, it also means I get to decide what ingredients to use and how much sugar to add.
- Prep Time 5minutes minutes
- Total Time 5minutes minutes
- Yield 14 – 16 fat bombs
Ingredients
- 1/2 cup peanut butter or allergy-friendly sub
- 2 tbsp coconut oil or coconut butter (or sub 2 tbsp melted chocolate)
- 1 1/2 tbsp sweetener of choice
- 3 oz melted chocolate or sugar free chocolate chips
- 2 tbsp additional peanut butter, coconut oil, or chocolate chips
Instructions
- Grease or line a mini muffin tray, candy molds, an ice cube tray, or a plastic container.
- If not easily stir-able, gently heat the nut butter and oil. Stir first three ingredients until smooth, then portion into the container.
- Stir together remaining ingredients, then smooth on top. Freeze to set.
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