Valentines is a big deal at our house ! The kids get excited and make creative valentines for all their friends. We cut out pink and white hearts to decorate the house, and I even put personal “love” notes of encouragement on their bedroom doors. Its a fun day and we make the best of it!
If you have been following me for a while now you all know I am a huge advocate of healthy fats and getting them in your daily diet while reducing carbohydrate content from grains, legumes, & sugars. With that said I still like a little healthy sweet treat here or there and these hit the spot. Even my hubby has been gobbling them up with plenty of compliments! The kids love em to! So I knew this recipe was a keeper and I’m sharing it with you!
Just in time for Valentines Day!
Chocolate Peanut Butter Fat Bombs (courtesy of tasty-yummies.com but with some modifications made!)
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 20+ fat bombs (depends on mold size)
gluten-free, grain-free, paleo, dairy-free,
approximately 1 cup raw cacao butter (I use this raw cacao butter)
1⁄2 cup peanut or almond butter* (sugar-free and free of hydrogenated and vegetable oils)
11⁄2 tablespoons coconut oil
2 tablespoon full fat coconut milk (the canned kind)
1 teaspoon vanilla extract
1⁄4 teaspoon sea salt, less if PB is salted
1/4 cup maple syrup plus a few drops of liquid stevia, to taste (this is optional and it’s purely based on how sweet you want these to be) I used at least 10 drops
(Optional) 1/4 cup enjoy life chocolate chips .
In a small saucepan over a very low heat, add the the cocoa butter, coconut oil, peanut butter,almond butter, coconut milk, and chocolate chips- heat just until melted. Whisk well to combine. Turn off the heat.
Remove the pan from the heat and stir in the vanilla and sweetener of your choice, to taste. Add sea salt to taste.
Pour the mixture into your mold(s) and place into the freezer to set up, about 30 minutes to 1 hour.
Enjoy right from the freezer or refrigerator. Do not store at room temperature, they will be too melty.
NOTE**Any nut or seed butter will work. Peanut, almond, cashew, pecan or sunflower seed butter, etc. I used a combo of pb and almond butter.
If you want to avoid the maple syrup or honey, you can also use just stevia, monk fruit sweetener, or suerve sweetener.
Be Well! 🙂
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