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Chocolate Peanut Butter Fat Bombs

A silky no-cook mixture of coconut oil, peanut butter, and cocoa portioned into molds and frozen firm.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 bombs
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup coconut oil or butter
  • 1/2 cup peanut butter
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tbsp powdered sweetener
  • 1 tsp vanilla extract
  • fine salt a pinch
  • chopped roasted peanuts or flaky salt optional

Equipment

  • Small saucepan
  • Silicone mold
  • Whisk

Method
 

  1. Melt the coconut oil and peanut butter in a small saucepan over the lowest heat, stirring; do not simmer.
  2. Off the heat, sift in the cocoa and add the sweetener, vanilla, and salt. Whisk until smooth and glossy.
  3. Adjust: a teaspoon more sweetener if bitter, a teaspoon more cocoa if loose.
  4. Set a silicone mold on a small tray and portion 1 to 1.5 tbsp per cavity. Freeze 20 to 30 minutes until firm, then store airtight.

Notes

Powdered sweetener keeps the texture silky; granular stays gritty.
Store frozen or refrigerated — coconut oil softens at room temperature.
PB cup version: pour half, freeze 5 minutes, add a dollop of thick peanut butter, then top.