Coconut, peanut butter, and vanilla all combine to make these delicious Butterfinger fat bombs, which taste like my favorite candy bar!
What on earth is a 'fat bomb'?
'Fat bombs' are the latest health craze to hit the Internet, namely the keto diet.
They're basically a mix of a high fat food, like avocados or coconut oil, mixed with a lower carb texture ingredient, like seeds or, in this case, grated coconut.
Though I don't follow the keto or any other diet, I do enjoy a good fat bomb once in a while!
Do these really taste like Butterfingers?
So, these are obviously NOT the crispety, crunchety, peanut buttery candy bar we grew up with, BUT!...the combination of coconut, peanut butter, and vanilla powder really triggers the memory of my absolute favorite candy bar, and the added coconut shreds act as the 'crunch' factor.
I like to drizzle these with a bit of chocolate for the full Butterfinger effect, but they are good without it as well.
Ingredients and substitutions
- Coconut oil
- Peanut butter - I use the unsweetened, salted variety.
- Maple syrup - Coconut syrup also works.
- Vanilla powder - Or extract
- Grated unsweetened coconut
- Cocoa powder
- Stevia
- Sea salt
Recipe steps
Mixing...
Dollop the 'batter' onto wax paper...
Recipe notes
I would highly recommend using vanilla powder in this, as it adds such an incredible flavor.
Butterfinger Fat Bombs
Ingredients
BUTTERFINGER:
- ¼ cup coconut oil semi-solid
- ¼ cup peanut butter
- 1 Tablespoon maple syrup
- ½ teaspoon vanilla powder (or 1 teaspoon vanilla extract)
- ¾ cup grated coconut
- 10-ish drops liquid stevia (or to taste)
- pinch sea salt (I use salted peanut butter and leave this out)
CHOCOLATE DRIZZLE (OPTIONAL):
- 1 Tablespoon coconut oil
- 2 Tablespoons cocoa powder
- ½ Tablespoon maple syrup
- stevia to taste
Instructions
- Be sure to begin with room temperature ingredients, as coconut oil can clump with anything cold.
- Mix the oil, peanut butter, coconut or maple syrup, vanilla powder, and stevia together until well combined.
- Stir in the coconut last.
- Dollop the fat bombs onto a flat wax paper-lined plate or pan (this recipe yields about 10).
- Freeze until firm.
- Mix the ingredients for the chocolate drizzle, if using.
- Drizzle atop the cold fat bombs.
- Pop back into the freezer to allow the chocolate to set.
- Enjoy!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Dianna
Can I substitute anything for the syrup? We're Wheat Belly. Thanks! This looks like something my hubby would like. He's a former Butterfinger addict!
Lauren
You could use honey or maybe even leave it out?
Sammi
I HAVE to make these ASAP, girl! YUMMO!!
Lauren
Thanks guuuurl! ♥
Alicia
Um...yes, please. How did you know I needed these in my life? What an amazing way to get some healthy fats! Thank you for sharing, I'm making these today.
JennyB
Amazing - they are a prefect treat right out of the fridge on a hot day. SO good! Love the texture, love the flavor. I cheated and melted a piece of a sugar free chocolate bar from Trader Joe's for the drizzle. (Simply Lite, dark chocolate)
Lauren
Ah, so glad you liked them, Jenny! Thanks for the glowing review!
Jodi
What are the macros if you leave out the coconut syrup/maple syrup?
Tara
Don’t have liquid sugar. Can use granulated one?
Lauren
I think so, but you may need to add a bit of water to make up for lost moisture.
Dawn
Hi Lauren!! I would luv to try this! Wanted to give you an idea for your twist on another butterfinger treat. These are the regular ingredients to the snack that you could make better: Melt PB & some honey and add crushed cornflakes. Mold into logs, freeze. After 30 min, melt chocolate, dip, freeze again. Wondered if replacing the corn flakes w/ wheat flakes or something? Everything else seems feasible to replace w/ nut butters, etc. THANKS GIRL!