White Chocolate Peanut Butter Fat Bombs
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Cook time: 
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Serves: 20+ fat bombs (depends on mold size)
gluten-free, grain-free, paleo, keto, dairy-free, nut-free option
  • 120 grams cocoa butter – approximately 1 cup (I use this raw cacao butter)
  • ¼ cup peanut or almond butter* (sugar-free and free of hydrogenated and vegetable oils)
  • 1½ tablespoons coconut oil
  • 2 tablespoon full fat coconut milk (the canned kind)
  • 1 teaspoon vanilla paste or extract
  • ¼ teaspoon sea salt, less if PB is salted
  • 1-2 teaspoons maple syrup or honey (more or less to taste)*
  • a few drops of stevia, to taste (this is optional and it’s purely based on how sweet you want these to be)
  1. In a small saucepan over a very low heat, or over a double boiler add the the cocoa butter, coconut oil, peanut butter and coconut milk, heat just until melted. Whisk well to combine. Turn off the heat.
  2. Remove the pan from the heat and stir in the vanilla paste and sweetener of your choice, to taste. Add sea salt to taste.
  3. Pour the mixture into your mold(s) and place into the freezer to set up, about 30 minutes to 1 hour.
  4. Enjoy right from the freezer or refrigerator. Do not store at room temperature, they will be too melty.
Any nut or seed butter will work. Peanut, almond, cashew, pecan or sunflower seed butter, etc.
If you want to avoid the maple syrup or honey, you can also use just stevia, monk fruit sweetener, erythritol etc
Recipe by Tasty Yummies at https://tasty-yummies.com/white-chocolate-peanut-butter-fat-bombs/