Today, we’re making Fat Bombs. And not just any Fat Bombs – Peanut Butter Fat Bombs.
What exactly are peanut butter fat bombs you might ask? Well, a fat bomb is just an easy and really tasty way to help your body get enough healthy fats. Why should you eat these? Because they’re good for you! Healthy fat is good for your hair, your body, your belly, and your overall mommy attitude, really.
How many of you sit down and eat a 1/4 cup or so of butter? No? I wish I could just eat pure butter, but it’s just not socially acceptable. Sad.
Anyway, when I’m breastfeeding I struggle to eat enough healthy fats and calories. I know not everyone has this problem, but I do. And I eat these even now, when I’m not breastfeeding.
Since I’ve had braces, it’s sometimes hard for me to find the desire to eat. And if you know me at all – you know how crazy that is! For several days after I go in for a fitting or a tightening, my teeth ache and my mouth is raw, making it hard for me to eat.
But I always like butter, peanut butter, and carbs. Load ‘er up, buttercup!
I get up early and I am always ravenously hungry. My first thought when I wake up should be, “Thank you Lord”. But if I’m being 100% honest, it’s actually, “Holy cow! I could eat a cow right now.” I don’t eat an actual cow, but I do eat a pinch bowl full of these peanut butter fat bombs every single morning with my coffee.
I first shared this recipe over on Instagram.
Peanut Butter Fat Bombs
1/2 cup melted coconut oil
1/2 cup peanut butter
1/4 cup cocoa powder
1/4 cup honey (we aren’t heating it, so you can use raw)
1/2 teaspoon vanilla
dash of salt
dash of stevia, optional
- Melt the coconut oil and combine with peanut butter in a medium-sized bowl. Whisk until smooth, with no peanut butter lumps.
- Stir in the cocoa powder, honey, vanilla, salt and stevia until thoroughly combined.
- Line a 9 x13 baking pan with parchment paper (or lightly grease a mini muffin tin).
- Pour the fat bomb “batter” onto the parchment and spread carefully and evenly with a spatula.
- Sprinkle with salt if you like.
- Refrigerate until hard then break into pieces, like chocolate bark.
- Store in the refrigerator or freezer.