If you love chocolate + peanut butter (and who doesn't?!), then these fat bombs are for you! We suggest storing them in the fridge since they get a little melty at room temperature. They're a great on-the-go snack for those pesky sweet cravings.
Ingredients
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2 1/2 c.
sugar-free chocolate chips
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2 1/2 tbsp.
coconut oil, divided
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3/4 c.
sugar-free smooth peanut butter
Directions
- Step 1Line a muffin tray with cupcake liners. Combine chocolate chips and 1 tbsp. coconut oil in a large microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is smooth and melted completely.
- Step 2Spoon 1 ½ tbsp. melted chocolate into each cupcake liner. Gently tilt cupcake tin in a circular motion to coat the bottom 2/3 of the cupcake liners. Place in refrigerator to harden, 10 minutes.
- Step 3Meanwhile, stir together peanut butter and remaining coconut oil (melted) until smooth. Transfer to piping bag or a medium resealable bag. When chocolate layer is set, pipe about 1 tablespoon of peanut butter into a round disc on top of the chocolate in the cupcake liner. Reheat remaining chocolate, if needed, then spoon 1 tablespoon over each peanut butter disk and smooth into an even layer. Repeat until all chocolate is used and return to refrigerator to harden, 15 more minutes.
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