#ChocPB #KetoBombs

Feb 13, 2019
3 min read

Okay Listen Linda's, I realize the word "fat" sets off these socially instilled alarms in most of our heads, including me that FAT IS BAD. I get it. Believe me, I get it. But you're gonna have to tell those alarms to have SEVERAL seats because this recipe is quite possibly the best effing sweet treat I've made in a while AND I BAKE DAILY! Keto Diet has been such an amazing learn experience for me, learning how to tweak recipes and master all the work-arounds for bread and carbs - it's been so much fun! Until sweets came into the mix. Let me just say this now... I'm fairly certain I'm part robot. Super programmable, if I'm given a task - there is laser focus and almost instant obsessive attention paid to the goal ahead. So, when I decided to "Go Keto" I can honestly tell you I was terrified of two things: 1. Eating at restaurants 2. Eating desserts I was worried that any Keto-Friendly dessert option would basically taste like carpet and farts once you removed carbs and sugars.. And I just made up my mind I'd go 60 days without sweets at all. NOT NO MORE THO!!! A week into Keto I realized I was repeatedly falling short on the daily Fat goal (I mean, just that statement alone makes the Keto Lifestyle BADASS right?!) and I knew I needed to meal prep something that helped hit that daily fat gram BUT ALSO satiated me and wasn't just a wasted snack. In other words, I wanted sweet/high in fiber/power punch of protein and didn't taste like carpet and farts... Keto Oatmeal Raisin bars... fail Keto Mint Choc Chip Balls... fail Keto Ice Cream... Ew fail x100 Keto Reese's Fat Bombs ----> SUCCESS!

I really wanted something that didn't taste LIKE Reese's because those bad boys are loaded with artificial sugar, preservatives and corn syrup so like, how could I? I wanted to make something that tasted CLEANER than a Reese's. I wanted to find a healthy alternative that scratched that sweet tooth itch, while still keeping me in Ketosis. I accomplished that, and I'm excited to see what you think too! Let's get into it!

prep time - 15 mins freeze time - 45 mins serves - 12 mini bombs/6 reg sized bombs

INGREDIENTS

**Chocolate Layer (base)

2 TB melted coconut oil 4 TB unsweetened cocoa powder 1/4 tsp vanilla extract 1/3 tsp stevia leaf drops (if using powder, add a small drop of water & microwave until it's liquid)

**Peanut Butter Layer (top)

2 TB melted coconut oil 1/2 cup peanut or almond butter 1/4 tsp vanilla extract 1/4 tsp stevia extract (if using powder, add a small drop of water & microwave until it's liquid)

INSTRUCTIONS

**Chocolate layer

Combine all ingredients from Chocolate layer. Stir until smooth, I microwaved for 10 seconds just to make sure. Prep your mini muffin pan (with liners if you aren't using a silicone pan) Fill mini muffin cups halfway. Freeze for 30 minutes.

**Peanut butter layer

Combine all ingredients from peanut butter layer. If needed, microwave for 30 seconds to blend all ingredients smoothly and make the peanut butter easier to pour. Stir until smooth. Gently pour over the frozen chocolate layer. Freeze for 45 mins, or until firm.

Store frozen. Makes approximately 8-12 small bombs.

I tried to get cute and make flower designs in mine, but the warm PB layer started to melt the almost frozen choc layer, so I say pour the pb layer and quickly get them back in the freezer :) xoxo Enjoy!