Cocoa Peanut Butter Fat Bombs
Quick and easy to make, these cacao peanut butter fat bombs are perfectly portable picnic sweet treats. Loaded with good fats and no carbs, you can maybe even enjoy more than one.
Servings: 14 -15 pieces
Calories: 148kcal
Ingredients
- 1 cup of peanut butter almond or cashew butter also work well
- ⅓ cup + 1 tbsp cacao powder
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- ½ cup almond flour
- ⅓ cup shredded coconut
Instructions
- Place peanut butter, coconut oil and maple syrup in a medium bowl. Stir well to combine.
- Add cacao powder and stir again.
- Stir in almond flour. The mixture will now be quite thick, so using a silicone spatula to stir will help to avoid almond flour crumbs.
- Roll the mixture into 14-15 bombs
- Coat them in remaining cocoa powder and roll them in shredded coconut.
- Refrigerate for at least one hour for the best consistency.
Notes
Keep them in the fridge in an airtight container for up to 5 days.
You can use almond or cashew butter instead of peanut butter.
This mix makes 14-15 fairly large balls, you can roll them smaller for a greater yield.
Nutrition
Serving: 1g | Calories: 148kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Sodium: 88mg | Fiber: 2g | Sugar: 4g