Chocolate Peanut Butter Fat Bombs

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Serves: 9

Ingredients:

  • 3 tbsp coconut oil(42g)
  • 3 tbsp natural PB(45g)
  • 2 tbsp(30g)light butter (or regular)
  • 3 tbsp(45g) unsweetened vanilla almond milk
  • 1/2 tsp vanilla extract
  • 3 tbsp(45g) pasteurized egg whites
  • 1/4 cup(24g) cocoa powder
  • 2-3 tbsp splenda (or another sweetener to taste)
  • 1/16 tsp salt

Directions:

  1. In a medium bowl add coconut oil, butter, PB, almond milk and vanilla
  2. Microwave just until everything is warm to enough to stir(20-25 sec)
  3. Then whisk in egg whites until smooth (do not leave out or mixture will not emulsify!)
  4. Lastly stir in  cocoa powder, splenda and salt to taste.
  5. Pour into 9 greased mini muffin tins and refrigerate for at least an hour or preferably longer before popping out.
  6. Eat immediately or freeze again for later!

Enjoy! ☺️

Per Chocolate: 9F/1C/2.5P 

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