Description
Delicious and easy-to-make Chocolate Peanut Butter Fat Bars that combine creamy peanut butter, rich cocoa, and a hint of stevia for a low-sugar treat. Perfect for a quick snack or an energy boost, these no-bake fat bombs are frozen to set and topped with sea salt for a gourmet touch.
Ingredients
Main Ingredients
- 1 cup all-natural peanut butter (drippy)
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened cocoa powder
- 40 drops liquid stevia (~1/4 teaspoon)
- Sea salt (for topping)
Instructions
- Prepare the mold: Spray a mini cupcake tin with nonstick cooking spray or line it with mini cupcake liners to prevent sticking.
- Mix wet ingredients: In a medium bowl, combine the drippy peanut butter and melted coconut oil, mixing until smooth and well blended.
- Add dry ingredients: Stir in the unsweetened cocoa powder and liquid stevia thoroughly until the mixture is even in color and texture.
- Scoop the mixture: Using a teaspoon, spoon about 3 heaping teaspoons of the mixture into each mini cupcake mold. This should fill approximately 24 molds.
- Optional enhancement: Swirl a little more drippy peanut butter on top of each fat bar for visual appeal and sprinkle with sea salt for added flavor contrast.
- Freeze: Place the filled cupcake tin in the freezer for 1-2 hours or until the fat bars are completely frozen.
- Store: Once set, remove the fat bars from the tin and store them in a freezer-safe plastic bag in the freezer to keep them firm and fresh.
Notes
- Ensure the peanut butter is drippy or softened for easy mixing.
- Use liquid stevia drops to keep these bars low in sugar and suitable for diabetics.
- Freezing is essential for firm texture; do not substitute refrigeration.
- For a nut-free version, substitute peanut butter with sunflower seed butter and check for allergies.
- These fat bars are best enjoyed cold directly from the freezer to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
