Until today I had literally never heard of a fat bomb, much less a peanut butter fat bomb. But for some reason or other, when I found this recipe, it looked so simple that I had to try it! And I am so glad we did. Oh. my. word!
In case you were clueless like me, a fat bomb is a snack that gets your body the healthy fats that it needs. Its like a treat that your doctor would approve of! 😉
A special thanks to Stacy from Humorous Homemaking who I heard about these peanut butter fat bombs from. I followed her recipe exactly—except for one small thing. I was out of cocoa powder. So, in my creativity (which I use too much in the kitchen probably), I improvised and substituted hot chocolate mix. Oh yes, I might be crazy—but folks, I think I found a secret.
I used what I had left from a pack of Land O Lakes Raspberry Hot Cocoa Mix. The hint of raspberry mixed with the blended flavors of peanut butter and honey made these peanut butter fat bombs absolutely sensational! You might just want to stop what you are doing right now and go try this.
Here’s the recipe I used:
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup peanut butter (this makes measuring so easy!)
- 1/4 cup Land O' Lakes Raspberry Cocoa Mix
- 1/4 cup honey
- 1/2 teaspoon vanilla
Instructions
- Melt the coconut oil (if its not already in liquid form like mine was since it is so hot this week!)
- Combine the coconut oil and peanut butter in a bowl. We used our large glass mixing cup and it was perfect! Whisk until smooth and there are no peanut butter lumps.
- Stir in the cocoa mix, honey, and vanilla and a dash of salt. Honestly, I forgot the dash of salt and I didn't notice anything wrong.
- Line a 9 x13 baking pan with parchment paper and pour the mixture in. Sprinkle with salt if you would like to.
- Refrigerate until hard then break into pieces.
- I highly recommend keeping these in the freezer. They melt very quickly in the summer time and being frozen makes them last just a few minutes longer. 😉
I have all sorts of ideas to try next with this recipe. I’m thinking it would be neat to try in a muffin tin and make them a little thicker, or it’d be really cute to do in some of our chocolate or candy molds. Maybe even our silicon muffin cups (which by the way if you haven’t tried these, I love how easy they make clean-up!).
