Butterfinger Fat Bombs
A low sugar, low carb way to enjoy the best candy bar on earth!
Servings 10 fat bombs
Calories 138kcal
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: 138kcal | Carbohydrates: 6g | Protein: 2.1g | Fat: 12.6g | Fiber: 1.2g | Sugar: 3.4g