Fact: candy will be all over the place this weekend. It’s a slippery slope for me. One chocolate Reese’s egg leads to another until I lose count. Normally I would seize the holiday excuse to forgo meals so I could spend the whole day eating candy. This year, I’m trying to be better and I’m thinking these peanutty fat bombs will be the key.
I really love these melt in your mouth candies. Aand so does my husband and toddler because they are alllll gone. I need to make another batch for Easter stat.
I’m trying to limit the amount of chocolate in our Easter baskets and filling them with other fun surprises. As far as tasty treats I’m putting in some squeezer pouches for the kids. I’m also throwing in some books, baby moccs, a bubble gun, dinosaurs, you know, some little non-candy things. Here’s hoping my kid isn’t jacked up on sugar this Sunday! What do you guys put in your kid’s Easter baskets?
If you want to avoid the refined sugar treats this holiday, you must try these candies. I can’t say enough about them. They are so simple, five minutes and only three ingredients.
What’s the deal with “fat bombs?” I don’t get it. Well, you know when you’re craving something sweet and want to eat a whole pan of brownies? I like to eat a small amount of something higher in fat to keep my sweet tooth at bay and also fills me up.
So let’s make some Peanut Butter Fat Bombs because I LOVE making these to have in for the week (read: two days) so I can just grab some whenever the sweet tooth strikes.
Mix all the ingredients together.
I love how you can customize this with your favorite nut butter! Use almond butter, or if you already have a sweetened nut butter, leave out the agave nectar and make it a two ingredient shebang. You can also use crunchy peanut butter or add some chopped nuts and seeds to the mix.
Spoon the peanut butter mixture into the candy molds. I got THESE from amazon and really love them.
It’s best to keep a cutting board underneath the mold so when you transfer it to the fridge or freezer, it has a flat surface to lay on. If you want them immediately, place them in the freezer for 30 minutes and then transfer to the fridge until you’re ready to eat. If you have a few hours, just put them in the fridge until you’re ready to eat.
Once you remove them from the molds after a few hours, transfer to an airtight container and store in the fridge.
- ½ cup refined coconut oil, melted
- 1 cup natural peanut butter
- 2 tablespoons agave nectar (or favorite sweetener)
- Mix together the coconut oil, peanut butter and agave nectar.
- Spoon the peanut butter mixture into the molds.
- Place on a flat surface (such as a cutting board) and put in the freezer for at least 30 minutes.
- Sprinkle top with salt, if desired.
- Store in fridge.
Let me know how you like the melty fat bombs!! Enjoy! xo
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