Ingredients
1/2 cup natural peanut butter (creamy, unsweetened)
1/4 cup unsalted butter, softened (or refined coconut oil for a dairy-free version)
3 tablespoons unsweetened cocoa powder
3 tablespoons powdered low-carb sweetener (such as erythritol or a monk fruit blend), or to taste
1 teaspoon pure vanilla extract
Pinch of fine sea salt (optional, but recommended)
1–2 tablespoons heavy cream or unsweetened non-dairy milk (optional, for a softer texture)
Flaky sea salt, crushed peanuts, or shaved dark chocolate for topping (optional)
Directions
In a medium mixing bowl, combine the peanut butter and softened butter. Using a spatula or hand mixer, blend until the mixture is smooth and fully combined. If your peanut butter is very stiff, let it sit at room temperature for a few minutes beforehand.
Add the unsweetened cocoa powder, powdered sweetener, vanilla extract, and a pinch of fine sea salt to the bowl. Mix thoroughly, scraping down the sides as needed, until the cocoa is completely incorporated and no streaks remain.
If the mixture seems very thick or crumbly, add 1–2 tablespoons of heavy cream or unsweetened non-dairy milk, a little at a time, mixing until you reach a thick but scoopable consistency similar to soft cookie dough.
Taste the mixture and adjust the sweetness or salt if needed, keeping in mind that flavors will mute slightly once chilled. If you prefer a stronger chocolate note, add another teaspoon of cocoa powder and mix again.
Line a mini muffin tin with 16 paper liners, or line a small baking sheet with parchment paper. Using a small cookie scoop or spoon, portion the mixture into 16 even mounds, pressing gently to smooth the tops. If using toppings, sprinkle a few flakes of sea salt, crushed peanuts, or shaved dark chocolate over each portion.
Transfer the tray to the refrigerator for at least 1–2 hours, or until the fat bombs are firm enough to hold their shape. For a firmer, more truffle-like texture, you can chill them in the freezer for about 30–45 minutes instead.
Once fully set, transfer the fat bombs to an airtight container. Store in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Serve chilled or allow them to sit at room temperature for 5–10 minutes for a softer bite.
Variations & Tips
You can easily adapt these fat bombs to suit your preferences or pantry. For a different flavor profile, swap the peanut butter for almond butter, cashew butter, or a mixed nut butter; each will lend a slightly different sweetness and texture. If you enjoy a more pronounced chocolate flavor, increase the cocoa powder by 1–2 tablespoons and add an extra teaspoon of sweetener to keep the balance. For a crunchier version, stir in a couple of tablespoons of finely chopped roasted nuts or unsweetened shredded coconut before portioning. To make them dairy-free, replace the butter with refined coconut oil and use a non-dairy milk; refined coconut oil has a neutral flavor, while unrefined will add a noticeable coconut note. You can also play with flavorings beyond vanilla—try a few drops of almond extract, a pinch of cinnamon, or even a tiny dash of espresso powder to deepen the chocolate. If you prefer a more traditional confectionery feel, dip chilled fat bombs in melted dark chocolate and let them set again; this adds a crisp shell but will slightly increase the carb content. Always keep them cold, as the high fat content means they soften quickly at room temperature.