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Chocolate-Peanut Butter Cup Fat Bombs

Chocolate-Peanut Butter Cup Fat Bombs

Fat Bombs are designed to be flavorful, low-carb, high-fat treats, that give your mind and body a kick of fast-acting energy and stop your hunger cravings. These delicious peanut butter cups are just the ticket; extremely satisfying and filling with 5 grams of protein per serving.

Recipe Image
Calories
135
Protein
5g
Fat
6g
Total Carbs
15g
Sugar
1g
Dietary Fiber
6g
Sweetener
5g
Net Carbs*
4g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesMakes: 24 servings
Prep time: 30 minutes plus chilling

Ingredients
IngredientsChocolate Coating
  • 14 ounces (400 g) no added sugar dark chocolate (we like Lily’s brand)
 

Peanut Butter Filling
  • 2 tablespoons heavy cream
  • 3 tablespoons Sola sweetener
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 1 cup (255 g) smooth, no added sugar peanut butter
  • ½ cup (50 g) powdered peanut butter
Special equipment needed: Mini muffin pan and paper or silicone mini muffin cups

Directions
Directions1. Place the chocolate in a microwave-safe bowl, and melt in the microwave (or use a bowl over a pan of lightly simmering water). Stir thoroughly until smooth and glossy.

2. Place the heavy cream, Sola sweetener, salt, and vanilla into a microwave-safe bowl and mix well. Microwave on full power for 30-45 seconds until the cream is hot, then stir well until the Sola sweetener and salt have dissolved.

3. Place the peanut butter, powdered peanut butter, and cream mixture into a mixing bowl and stir the ingredients together until a soft dough is formed. Remove from the mixing bowl and roll into a cylinder shape, slightly smaller in diameter than that of a mini muffin cup.

4. Place the muffin cups into the muffin pan, use a spoon to coat the bottom of each mini muffin cups with a layer or chocolate. and place in the freezer for 10 minutes until the chocolate is set.

5. Cut the peanut “dough” into 24 pieces and place each piece into a muffin cup. Spoon the remaining melted chocolate on the tops and down the sides of each cup. Place the pan in the refrigerator for 2 to 3 hours until firm. Remove the chocolates from the cups and enjoy!
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