Ingredients2 h 10 m servings 341
- Line a loaf pan with parchment paper.
- Combine peanut butter and coconut oil in a microwave-safe dish. Microwave 30 seconds until slightly melted. Add to blender with almond milk and stevia; blend until well combined. Pour into loaf pan and refrigerate until set, about 2 hours.
- Cook's Note:
- If you like, you can top the fat bombs with homemade chocolate sauce. Whisk together 1/4 cup unsweetened cocoa powder, 2 tablespoons melted coconut oil, and 2 tablespoons sweetener of choice together until well combined. Drizzle over the fat bomb after it has set.
Per Serving: 341 calories; 34.9 5.3 6.5 0 122 Full nutrition
ReviewsRead all reviews 5
I didn’t have the specific sweetener and used powdered Stevia. Next time I will use the recommended sweetener. It’s not Reese’s, but it’s not bad. Easy to make and I will definitely be experimen...
made these. I used vanilla and a touch of stevia in the raw. I had no liquid sweetner. Turned out good. Then I used the stevia in the raw and butter with cocoa for topping. It was too thick...
I used monkfruit extract. I also used the lowest carb peanut butter a could find (Trader Joe’s) Will make this again!