If You’re Craving Something Sweet and Easy…
Alright, so let me tell you—these peanut butter chocolate fat bombs have bailed me out more times than I’d like to admit. The first time I made them, I completely botched the melting part (microwaved it a little too much—whoops), but somehow, they still tasted amazing. Maybe it’s the combo of peanut butter and chocolate, which, let’s be honest, is pretty much unbeatable. Plus, it’s one of those snacks you can whip up while chatting on the phone or, in my case, while quietly hiding from my kids in the kitchen (don’t judge—I know you do it too).
Why I Keep Making These (And You Probably Will Too)
I make these when the afternoon munchies hit and I want something that feels a little indulgent but won’t make me crash by 4 p.m. My family goes crazy for these (they’ve even started calling them “mom’s secret stash”), so they disappear fast. Honestly, I like that I can play around with the ingredients—sometimes I’ll use almond butter if we’re out of peanut butter, or toss in a sprinkle of flaky salt just for fun. Oh, and I used to get so annoyed trying to shape them perfectly; now I just scoop and go. Nobody’s grading your fat bombs, trust me.
What You’ll Need (But Don’t Stress If You Don’t Have Everything)
- 1/2 cup peanut butter (honestly, any kind will do—my grandmother swore by Jif, but I just grab whatever’s on sale)
- 1/4 cup coconut oil (sometimes I use butter if I’m out; tastes a little richer)
- 3 tbsp unsweetened cocoa powder (Dutch process is nice but not a must)
- 2-3 tbsp powdered sweetener (I usually go with monk fruit, but regular powdered sugar works in a pinch—just don’t tell the keto police)
- 1/2 tsp vanilla extract (optional, but I love the extra depth—my friend skips it and says it’s fine)
- Pinch of salt (totally optional—I just like it)
- Optional add-ins: chopped nuts, a handful of shredded coconut, mini chocolate chips. I once tried chia seeds—didn’t love ‘em, but maybe you will?
How I Actually Make These (With a Few Side Notes)
- Line a mini muffin tin or a plate with silicone liners, parchment, or honestly, just grease it up a bit if you’re feeling lazy. I sometimes just blob them onto a plate—no shame.
- In a medium bowl, mix the peanut butter and coconut oil. Microwave in 20-second bursts till melted and smooth. Stir after each zap. Or use a saucepan if you’re feeling old school. Either way, don’t walk away—this stuff can go form smooth to weirdly oily in no time.
- Add cocoa powder, sweetener, vanilla, and salt. Mix, mix, mix. This is where I usually sneak a little taste (for science, obviously). If it looks a bit grainy, just keep stirring. Or don’t—it’ll still set up fine.
- Fold in any extras you like. Sometimes I go wild and add a handful of chopped pecans. It’s not traditional, but who cares?
- Spoon mixture into your molds (or just drop it in messy dollops, which is my signature move these days). Smooth the tops if you want—my kids like the rustic look.
- Freeze for at least 20-30 minutes. If you’re impatient (like me), check at 15. They might be a bit soft, but not in a bad way.
- Pop out and enjoy! Or stash in a container in the fridge or freezer so you can sneak one later. Just don’t forget about them—I once found a batch hiding in the back of the freezer a month later. Still good (I think?).
A Few Notes from My Kitchen Fails
- If you use natural peanut butter, give it a good stir first or your fat bombs will separate and look a bit funky—not the end of the world, but just saying.
- Sometimes I add a little sprinkle of sea salt on top after freezing. Looks fancy, tastes fancier.
- I tried using honey once and it made the texture weirdly chewy. Wouldn’t really recommend, but hey, live and learn.
Wild Experiments & Honest Flops
- Almond butter works, sunflower seed butter too. Cashew butter? Super creamy, but kind of subtle. I tried adding coffee powder once—it was… different. (Not my scene.)
- White chocolate chips melted in: sounds good, but actually made them too sweet for me. My cousin loved it, though.
- I once tried rolling these in crushed freeze-dried strawberries. Looked cool, tasted a bit odd with the peanut butter—jury’s still out.
Equipment—Or What I Use When I Can Find It
- Mixing bowl (I just use whatever’s clean)
- Spoon or spatula
- Mini muffin tin or ice cube tray (but if you don’t have one, just line a plate with parchment and scoop blobs—that works fine, too)
- Microwave (or a stovetop and saucepan if you’re feeling nostalgic)
How I Store Them (For Theoretically Longer Than a Day)
In theory, you can keep these in the fridge for a week or freezer for, I don’t know, a month? But honestly, in my house they’re gone before I even get to test those limits. If you want to keep them extra firm, freezer’s best. They get a bit soft at room temp, especially if it’s a warm day—no big deal, just eat faster.
Serving ‘Em Up (My Way)
I love these straight from the fridge with a cup of coffee—morning, afternoon, whenever. My sister crumbles them over Greek yogurt, which is a bit fancy for me, but actually, it’s pretty good. Sometimes we pile them up on a plate for movie night and they vanish before the opening credits (which, frankly, is the whole point).
What I’ve Learned To Avoid (So You Don’t Have To Suffer)
- Don’t skip the freezing part or try to rush it. I once tried setting them in the fridge for just 5 minutes and got chocolatey goo everywhere. Not my proudest moment.
- If you use oily peanut butter, let the mixture cool a bit before pouring or it’ll separate. Actually, I find it works better if you give it a little stir just before you portion it out.
People Actually Ask Me…
- Can I make these dairy free?
- Sure thing! Use coconut oil, skip the butter. They’re already dairy-free if you stick to that.
- Can I add protein powder?
- Yeah, you can, but don’t overdo it or they get chalky. Maybe start with a tablespoon and see what happens?
- Do you have to use a sweetener?
- You actually don’t. If you like things more on the bitter side (I do, sometimes), just leave it out or use less.
- How many can I eat in one go?
- Ha! Good question. I’m not telling you how to live your life, but two is sort of my sweet spot (unless nobody’s watching).
- Where do you get your cocoa powder?
- I’m a fan of the stuff from King Arthur Baking (see their Dutch process cocoa), but supermarket brands work fine. Oh, and I found this handy fat bomb silicone mold on Amazon that makes things less messy—but only when I remember to use it.
And just because I mention it every time—if you want to geek out on low-carb baking, check out Ruled.me’s sweetener guide. Helped me a ton, especially when I started swapping in random stuff.
So, there you have it. If you try these peanut butter chocolate fat bombs, let me know—unless you eat the whole batch before anyone else gets a bite, which, honestly, I totally get.
Ingredients
- 1/2 cup natural peanut butter (unsweetened, creamy)
- 1/4 cup coconut oil
- 1/4 cup unsalted butter
- 3 tbsp unsweetened cocoa powder
- 2 tbsp powdered erythritol or preferred keto sweetener
- 1/2 tsp vanilla extract
- Pinch of sea salt
- 2 tbsp chopped peanuts (optional, for topping)
Instructions
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1In a small saucepan over low heat, melt together the peanut butter, coconut oil, and unsalted butter, stirring until smooth.
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2Remove from heat and whisk in the unsweetened cocoa powder, powdered erythritol, vanilla extract, and a pinch of sea salt until fully combined.
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3Pour the mixture evenly into silicone molds or mini muffin liners.
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4Sprinkle chopped peanuts on top of each fat bomb, if desired.
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5Place the molds in the freezer for at least 30 minutes, or until the fat bombs are firm.
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6Once set, remove from molds and store in an airtight container in the refrigerator or freezer until ready to enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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