Chocolate, Peanut Butter, Coconut Oil, oh my!

by Eve on January 18, 2017

When you’re on a low-carb diet, your body requires, nay, it craves additional fat. (**gasp**) I get it. You think fat is bad. NO! That’s just what the silly media and society have trained you to think. Fat, good fat, is not bad for you. When you’re on a low-carb or keto diet, you need the extra fat for your body to consume as energy since there is little to no sugar (from carbs) being burned for energy as it normally would. Instead, your body uses fat for energy, it’s how you lose weight on this diet. It all makes sense, I promise. Google it, and you’ll feel better. 🙂

Anyway, I don’t know about you, but I like my fat to taste bomb-diggity. I need it to taste good or I won’t put it in my mouth. Duh, and that’s what she said. HA!

Chocolate, peanut butter, coconut oil, cocoa powder, and sweeter. That’s it. These five ingredients are all you need to make a little treat that will help keep your fat intake and energy where it needs to be.

chocolate_pb_coconutoil

I use peanut butter, but there are a lot of recipes online that also use almond butter. I personally, don’t do too well with nuts, because they make me break out, which is why I try to avoid mixing different kinds. Peanut butter is OK on occasion, but you really shouldn’t have it every day if you’re trying to lose weight. In this treat, it balances with the coconut oil, so I find it works well.

The instructions for this are pretty simple:

  • Put the ingredients (except stevia) in a double-boiler. (PB, coconut oil, chocolate, cocoa powder)
    If you don’t have a double-boiler, no worries! Put a heat-safe, glass bowl over a small pot of gently boiling/simmering water to create your own home-made double-boiler. When using the home-made method, make sure the water doesn’t touch the bowl. The bowl should sit high enough from the water that it doesn’t touch. Think: Big bowl, small pot.
  • Melt ingredients slowing, staring occasionally to incorporate.
  • Remove from heat, and add the stevia.
    Why do this? Because if you add the stevia while on the heat, it will burn like most sugar/sweeteners. It needs to be added later to avoid a burned or weird after taste. Trust me…I know!
  • While still warm, pour into mini-silicon baking molds.
    (I used these for this recipe because they’re awesome and remind me of something fancy like Godiva! Silicone Chocolate Molds – Flowers Shape Candy Mold, and Bigear Candy Molds & Ice Cube Trays – Hearts, Stars & Shells)
  • Let them sit on the counter for about 15 minutes to cool down, and then put them into the freezer for at least 4 hours. This is mostly for the peanut butter to harden properly. If I can wait, which is rarely, I let them sit in the freezer overnight.

chocolate-fat-bombs-freezer

When they’re ready, they’re delicious and dangerously good!

Not really dangerous, but don’t go eating all of them at once…especially if you’re not used to consuming coconut oil on a regular basis. Trust me!

chocolate_peanutbutter_fatbombs

Chocolate, Peanut Butter, Coconut Oil Treats
Author: 
Recipe type: Dessert, Low-Carb
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ½ cup sugar-free or all-natural peanut butter (I prefer organic, and make sure there's no added sugar!)
  • ¼ cup coconut oil
  • 2 ounces unsweetened (dark if you like it) baking chocolate
  • 1 tablespoon dark cocoa powder
  • ½ teaspoon stevia drops
Instructions
  1. Put the ingredients (except stevia) in a double-boiler.
  2. (This means the PB, coconut oil, chocolate, cocoa powder)
  3. If you don't have a double-boiler, no worries! Put a heat-safe, glass bowl over a small pot of gently boiling/simmering water to create your own home-made double-boiler. When using the home-made method, make sure the water doesn't touch the bowl. The bowl should sit high enough from the water that it doesn't touch. Think: Big bowl, small pot.
  4. Melt ingredients slowing, staring occasionally to incorporate.
  5. Remove from heat, and add the stevia.
  6. Why do this? Because if you add the stevia while on the heat, it will burn like most sugar/sweeteners. It needs to be added later to avoid a burned or weird after taste. Trust me...I know!
  7. While still warm, pour into mini-silicon baking molds.
  8. Let them sit on the counter for about 15 minutes to cool down, and then put them into the freezer for at least 4 hours. This is mostly for the peanut butter to harden properly. If I can wait, which is rare, I let them sit in the freezer overnight.

Bon appétit,
Eve

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