PEANUT BUTTER CAROB FAT BOMBS
Servings
10-20
Prep Time
20 minutes
Cook Time
2-3 hours
Author:
Missy J’s
Creamy smooth peanut butter mixed with cream cheese, butter and allulose then dipped in crave worthy carob. These are a perfect treat to keep in your freezer for when you are craving a sweet and satisfying treat that is not loaded with sugar.
Ingredients
1 8oz cream cheese block(softened)
½ cup butter(softened)
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½ cup peanut butter
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⅓ cup allulose
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½ cup carob chips
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1-2 tbsp coconut oil
Peanut Butter Carob Fat Bombs
Directions
Peanut Butter Carob Fat Bombs
Mix cream cheese, butter, peanut butter, and allulose with a mixer until smooth and creamy. Place the bowl in the freezer for 15 minutes so that the mixture hardens a little.
Line a baking sheet with parchment paper. Pull your mixture out of the freezer and use a cookie scoop, or two small spoons, to scoop tablespoon sized scoops onto the parchment paper. You can make these as large or small as you’d like. You should get anywhere from 10-20 scoops. Once the tray is filled, place it back in the freezer until solid. This should take 2-3 hours.
Before you pull the "Fat Bombs" out of the freezer, melt the carob chips and 1 tbsp of coconut oil in the microwave, stirring every 30 seconds until completely melted. If your melted carob is too thick, you can add another tbsp of coconut oil. You can also use the double boiler method.(See notes below if you aren’t familiar with the double boiler method.)
Pull the "Fat Bombs" out of the freezer and using a slotted spoon or fork, dip each one into your bowl of melted carob, and place back onto the parchment. Repeat with all fat bombs and place back in the freezer. If you have more carob, you can pull them out in another 10 minutes and dip them a second time. A little extra carob doesn’t hurt anything.😄
Pull out the amount you want to eat from the freezer to soften for a few minutes, before indulging in the carob goodness.
Recipe Note
Create a double boiler by finding a glass(heat safe) bowl that fits nicely inside of a small pot without touching the bottom of the pot. Bring 1-2 inches of water to a boil without the bowl inside. Once water is boiling, turn it down to a simmer. Place the carob chips and 1 tablespoon of coconut oil in the bowl and place the bowl on top of/inside of the pot without the bottom of the bowl touching the water. Stir the carob and coconut oil as it melts. Remove from heat.