For those doing keto or working to curb that sugar craving, fat bombs can be a powerful and effective way to keep you moving in the right direction!
I’ve tried sooooooo many fat bomb recipes, and honestly, so many of them disappoint. Some are grainy, some have a funky choppy texture and others lack substance besides melting oil in your fingers. I finally perfected this recipe and know you’ll absolutely love it! It has that true peanut butter cup taste and is full of good fats, high-quality collagen peptides, and stevia sweetened chocolate!
Why do I love these ingredients?
Stevia-sweetened chocolate – the great taste without the sugar spike! We’ve used Lilly’s baking treats for quite some time and we’ve never seen any sort of gut reaction or sugar swing. The sweetener is perfect and not too sweet or weird after taste!
Collagen Peptides – The Vital Proteins Collagen Cream is PERFECT! I put it in my dandelion tea, coffee, smoothies and just about everything else. Collagen is phenomenal for skin, bones, healthy tissues, adding protein, and keeping you full. You can’t go wrong with a good quality collagen product!
Peanut Butter – We don’t use a lot of peanut butter but it’s worth it for this recipe. Just be sure to get an organic peanut butter WITHOUT any added oils. When we’re focusing on gut health, we always have to be careful of the oils that get thrown into products, even those labeled organic! Added oils like sunflower oil, safflower oil or canola oil can cause severe gut inflammation and even contribute to those perforations that happen with leaky gut! Yowza!
Coconut Oil – This powerful anti-viral and anti-bacterial oil is helpful with keeping you full, curbing the appetite and has even shown with recent research to do things like prevent and reverse Alzheimer’s! Be sure to use the full fat kind!
- 1 cup organic peanut butter
- ½ cup coconut oil + 1 teaspoon
- 2 scoops Vital Proteins Vanilla Collagen Creamer
- 1 cup Dark Chocolate Lilly’s baking chips
- Silicone baking cups or ice cube trays
- Gently warm the peanut butter and ½ cup coconut oil in a pot over low heat. Add the collagen creamer and be sure it’s completely smooth.
- Fill each of the silicone molds about ⅔ full and put the molds in the freezer.
- Once they’re hardened (usually about 30 min to an hour), melt the chocolate chips with the teaspoon of coconut oil over the lowest heat possible. If the heat is too high, the chocolate will seize and you’ll have a clumpy mess!
- Gently cover the peanut butter portion with a good tablespoon of chocolate coating and put it back in the freezer.
- One they’re all hardened, take them out of the molds and store in an airtight container in the freezer!
**If you want a true peanut butter cup look, double the amount of chocolate chips and do half the amount of peanut butter mixture. Do the chocolate first and let them set for about 10 min in the fridge and then drop a dollop of the peanut butter mix in the middle before it hardens!