Peanut Butter Coconut Fat Bombs

Coconut oil fat bombs | Peanut butter fat bombs | Dairy-free fat bombs | Easy fat bombs

These peanut butter coconut fat bombs taste like candy, but they’re actually good for you!

Lately I’ve been playing around with even more ways of flavoring coconut oil fat bombs. I don’t know why I never tried peanut butter before, because these are awesome. They taste a bit like the middle of a peanut butter cup; although to be honest, I probably shouldn’t make that comparison because it’s been ages since I had a real commercial peanut butter cup. ūüôā But in any case, that’s what they remind me of. I think I will have to try making my own version of a peanut butter cup by adding this to one of my coconut oil chocolate recipes.

These are also really easy to make. Just dump everything into your food processor, process, then ladle into molds and freeze.

Notes on the Recipe:

I use refined coconut oil in this recipe. Although you may assume that refined oils are automatically bad for you, this is not the case when it comes to coconut oil. The benefits of coconut oil are mostly about the fat, and refined coconut oil has the same fatty acid composition as virgin coconut oil. While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the peanut butter flavor in this recipe.

So, although these are peanut butter and coconut fat bombs, they do not taste like coconut. (So feel free to serve them to your coconut-hating friends and relatives! :)) If you do want your fat bombs to taste coconutty, however, feel free to use virgin coconut oil instead of refined.

One more note about coconut oil: not all refined coconut oils are the same. Make sure you buy a high-quality coconut oil that doesn’t use chemicals during the extraction process. I personally purchase this brand through my food co-op.

If you’re new to coconut oil, you should also know that eating too much coconut oil at one sitting can cause intestinal upset. How much is too much seems to vary from person to person, so I recommend eating no more than one or two of these at a time at first. If you want, you can then experiment to determine your own tolerance level.

I use smooth, salted peanut butter in this recipe. I think peanut butter flavor varies a bit between brands, so you may need to adjust the amount of peanut butter to suit your tastes. Just taste the mixture before pouring it into the molds and you’ll be able to tell if it’s to your liking. (If you’re wondering, I use the organic Kirkland peanut butter from Costco.)

Recommended Equipment

Food processor:¬†I prefer using my food processor for this recipe. I like that it can effectively mix all the ingredients even if you put in coconut oil that’s on the harder, more solid side.¬†I use this food processor.¬†You could probably make this in a blender, too, but I haven’t tried it so can’t be sure.

Silicone chocolate molds:¬† I like using silicone molds for coconut oil recipes like this one. I used these silicone molds in the photo above. If you’re new to silicone molds, though, I’d recommend purchasing¬†this set of molds.¬†They’re an awesome price on Amazon and have worked really well for me. If you’re interested in getting into making your own coconut oil treats and/or homemade chocolates, I highly recommend investing in a few silicone molds.

 Candy Molds & Ice Cube Trays РHearts, Stars & Shells РSilicone Chocolate

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If you don’t have any molds, you can also just drop spoonfuls of the coconut oil mixture onto a flat surface ¬†(such as a cutting board) lined with parchment paper. If you pick this route, I recommend keeping your mixture on the more solid side. If necessary, you can chill it in the fridge for a bit to harden it up.

Peanut Butter Coconut Fat Bombs
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Ingredients

  • 2 cups refined coconut oil (see note above)
  • 1/2 cup smooth peanut butter
  • 1/4 cup raw honey
  • 2 teaspoons vanilla extract
  • Couple dashes of salt, or more to taste

Instructions

  1. Assess the hardness of your coconut oil. If it's very cold in your home, you may need to partially melt your coconut oil before proceeding. I've been able to just directly add it to my food processor, but I've been making this recipe when my coconut oil has been soft but still completely solid. If your coconut oil is completely melted, I recommend chilling it in your fridge for a bit to let it harden a little. Ideally you want to be adding coconut oil that is easily scoopable but still completely solid.
  2. Add coconut oil, peanut butter, honey, vanilla extract, and salt to your food processor. Process until all ingredients are evenly mixed, stopping the food processor once or twice to scrape down the sides.
  3. Taste the mixture to be sure that the flavor is to your liking. As written, these fat bombs are mildly sweet and not overly peanut buttery. If you want to amp up the sweetness or peanut butteriness, add extra of either of those ingredients now.
  4. If you are using silicone molds, you want your coconut oil mixture to be easily pourable. If it's too thick/solid, it's harder to evenly fill the molds. If necessary, you can process for a little longer to make the mixture a little thinner.
  5. If you are not using molds, pick a flat surface, such as a cutting board, that will fit in your freezer and line it with parchment paper. You want your mixture to be thicker and more solid, so it can be dropped onto your surface in individual dollops and won't just run everywhere. If necessary, you can put your food processor in the fridge for a few minutes to harden up your mixture.
  6. If using silicone molds, lay out your molds on a cutting board, then use a ladle to fill all the molds with the coconut oil mixture.
  7. If using a surface lined with parchment paper, use a spoon to drop dollops of the mixture onto your surface.
  8. Carefully transfer molds or surface to your freezer and freeze until fat bombs are solid, then pop out and store in a lidded container in your freezer. Repeat process until all fat bombs have been frozen.
  9. These will keep in your freezer indefinitely. You can also store them in the fridge, if you prefer. Do not try to leave these at room temperature for more than a few minutes--coconut oil melts at 76 degrees, so they will get quite soft at room temperature!
http://wholenaturallife.com/peanut-butter-coconut-oil-bites/

Looking for More Coconut Oil Recipes?

If you want more ways to get more coconut oil into your diet, you should check out my other coconut oil-rich recipes, like coconut berry delights, lemon coconut delights, coconut oil mint chocolate, coconut oil mints, and coconut oil fudge

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