3/4 c. Coconut Oilmelted and divided
1/4 c. cocoa powderdark
1/4 c. peanut butterpowder
1 T. vanilla Torani syrupsugar free , optional
Nutschopped, unsweetened coconut flakes, optional
- Line 12 mini muffin pan cavities with papers.
- In a 2 cup liquid measuring cup, melt the coconut oil in the microwave for 1 minute, or until the oil is liquid.
- In two small mixing bowls, add 1/4 c. melted coconut oil. Reserve 1/4 c. in the liquid measuring cup.
- Add cocoa powder to one small bowl, mixing until smooth. If you are adding the sugar free Torani syrup, mix it into the cocoa mixture well. (It will cause mixture to thicken, so you might need to tap muffin pans slightly on countertop to level.) Divide the cocoa mixture between mini muffin pan, adding approximately 1 t. to each fat bomb. Place in refrigerator to harden.
- Mix peanut butter powder into small bowl with 1/4 c. melted coconut oil until smooth. Divide mixture over chocolate in muffin pan, again adding approximately 1 t. to each fat bomb. Refrigerate until hard.
- Divide reserved melted coconut oil over peanut butter layer on fat bombs. Refrigerate until hardened or add chopped nuts/coconut flakes and then refrigerate.
- Remove bombs from muffin pan and store in sealed container or baggies in the refrigerator.
You can use silicone molds to make these fat bombs, but I’ve found the papers make eating much more convenient…the fat bombs don’t melt on your fingers. Plus if you have a mini muffin pan, you might as well use it.