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Butterfinger Fat Bombs
A low sugar, low carb way to enjoy the best candy bar on earth!
Course
Snack
Cuisine
Dessert
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
10
fat bombs
Calories
138
kcal
Author
Lauren Goslin
Ingredients
BUTTERFINGER:
¼
cup
coconut oil
semi-solid
¼
cup
peanut butter
1
Tbsp
coconut or maple syrup
½
tsp
vanilla powder
(or 1 tsp 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
Tbsp
coconut oil
2
Tbsp
cocoa powder
½
Tbsp
coconut or 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 facts based on using coconut syrup and includes the optional chocolate drizzle. WW SmartPoints: 7
Nutrition
Calories:
138
kcal
|
Carbohydrates:
6
g
|
Protein:
2.1
g
|
Fat:
12.6
g
|
Fiber:
1.2
g
|
Sugar:
3.4
g