Ever heard of “Fat Bombs”? I’ve recently been exploring the Ketogenic diet, and fat is a necessity when it comes to filling up! Butter and peanut butter make these deliciously satisfying, so they’re perfect after a meal to nip peckish cravings.
I don’t sweeten mine, but you can add rice malt syrup or dextrose to suit your tastes. Of course, this will increase the carbohydrate content significantly – if that’s no problem for you, go for it!
I used unsweetened, crunchy peanut butter, hence the bits of peanut poking out of my bombs in the photos. Smooth peanut butter would be equally delicious. If you keep these frozen, they’ll be quite hard; if you keep them refrigerated, they’ll soften into fudgy bites of bliss.
This recipe can be gluten-free, low-carb, and egg-free.
Makes 6
Preparation time: 5 minutes (plus chilling)
Cooking time: 30 seconds
Ingredients:
– 60 grams butter
– 1 heaped Tablespoon peanut butter (I used crunchy)
– 2 Tablespoons dark cocoa powder
– splash vanilla essence
– rice malt syrup or dextrose, to taste (I omitted)
Method:
1. Place the butter in a microwave-safe bowl, and microwave until partially melted and softened. Stir in the remaining ingredients until smooth.
2. Spoon the mixture into an ice cube tray – I was able to make 6 cubes. Freeze until solid, and keep refrigerated or frozen before eating. Enjoy! 🙂