Ingredients

The following ingredients have 4 Servings
  • 57 g unsalted grass-fed butter (or coconut butter, at room temperature)
  • 14 g coconut oil (or more butter*)
  • 1/2 - 1 cup powdered erythritol (allulose or xylitol, to taste (I use 1/2 cup)**)
  • 266 g unsweetened, salted peanut butter (at room temperature)
  • 1/4-1/2 teaspoon kosher salt (to taste (we use 1/2 tsp))
  • 1 cup dark chocolate (such as Lily's)
  • 2-3 teaspoons coconut oil (as needed)
  • egg-shaped silicon mold

Instruction

  • See recipe video for guidance!
  • Add the butter and coconut oil (or more butter) to a large bowl. Cream the mixture with an electric mixer until evenly combined and super smooth. Add the lesser amount of sweetener to start and continue to mix until light and fluffy. Add in the peanut butter and mix until just combined. Check for sweetness and salt, keeping in mind that the store-bought version is on the salty side.
  • Spoon into moulds (or ice tray!) and freeze until hardened.
  • Melt 3/4 of the chocolate in a water bath stirring frequently. Remove from heat and stir in 1/4 of the remaining chocolate until incorporated. Feel free to add a touch of coconut oil to thin it out (how much really depends on which brand of chocolate you use). Immediately dip the peanut butter fat bombs until evenly coated. Transfer to a parchment paper lined tray and refrigerate until set. 
  • Keep refrigerated for about a week or frozen for a month.