Have you been hearing about fat bombs lately? Have you tried them yet?
Anyone who is on a Keto diet, or a high fat, low carb diet, has likely heard of them, and may have even had or made them.
I've been wanting to try them for a while, so I combined two of my favorite things in making this amazingly delicious treat.
You say chocolate! I say peanut butter!
And when combined you have this yummy Vegan version of a Reese's Peanut Butter Cup.
Ingredients
Chocolate Base and Topping
- 3 heaping Tbsp Coconut oil
- 2 heaping Tbsp Cacao (not cocoa, you can use vegan baking chips instead if you wish)
- 1 tsp pure maple syrup
- pinch sea salt
PB filling
- 5 heaping tsp of original PB & Me powdered peanut butter (or 1 cup nut butter)
- mixed with 5 tbsp filtered water
- pinch of sea salt
Directions
Heat coconut oil on low heat until melted, add in cacao and mix well. Stir in maple syrup and salt
In mini muffin pan or cups, spoon in 1 tsp cacao/coconut oil mix
Place in freezer for 10 - 15 minutes or until set
Once cacao mixture is set, spoon 1/2 to 1 tsp of pb mix on top of each layer of cacao and spread.
Then spoon on 1 tsp of cacao/oil to cover.
Place in freezer again to set (approx 10 - 15 minutes)
Enjoy!
Store in fridge or freezer - If stored in freezer, allow them to soften for a minute or two before eating.
