Peanut Butter Chocolate Fat Bombs

Instructions

1. Step 1

   Set the silicone mold on the baking sheet so it can be moved without bending.

   Cookware: baking sheet, silicone mold

2. Step 2

   Place the coconut oil in the saucepan and warm over low heat just until completely melted.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml Coconut Oil

   Cookware: small saucepan

3. Step 3

   Remove the saucepan from the heat. Add the peanut butter and whisk until smooth and fully combined.

   Timer: 1 min (fixed)

   Ingredients used: 120.0 gr Peanut Butter

   Cookware: small saucepan, whisk

4. Step 4

   Add the cocoa powder, erythritol, vanilla extract, and salt. Whisk until the mixture is glossy and no dry pockets remain.

   Timer: 2 min (fixed)

   Ingredients used: 24.0 gr Cocoa Powder, 1.5 gr Fine Salt, 30.0 gr Powdered Erythritol, 5.0 ml Vanilla Extract

   Cookware: small saucepan, whisk

5. Step 5

   Divide the mixture evenly among the 12 mold cavities.

   Timer: 3 min (fixed)

   Cookware: baking sheet, silicone mold

6. Step 6

   Freeze the filled mold until the fat bombs are firm.

   Timer: 30 min (fixed)

   Cookware: baking sheet, silicone mold

7. Step 7

   Unmold the fat bombs and transfer them to an airtight container. Keep chilled until serving.

   Cookware: silicone mold