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Peanut butter fat bomb recipe
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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
Total Time 10 minutes
Servings 10 fat bombs
Calories 138kcal

Ingredients

BUTTERFINGER:

  • 1/4 cup coconut oil semi-solid
  • 1/4 cup peanut butter
  • 1 Tbsp coconut or maple syrup
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
  • 3/4 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
  • 1/2 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: 138kcal | Carbohydrates: 6g | Protein: 2.1g | Fat: 12.6g | Fiber: 1.2g | Sugar: 3.4g