One of the best things about this recipe is its ultra-short ingredients list - you’ll only need three ingredients! These fat bombs are such a wonderful treat. Chocolaty and melt-in-your-mouth, I love having one with espresso as my after-dinner keto dessert. Since we go through them quickly (they are irresistible!), I often double the recipe and make a dozen. I store them in the fridge and remove them to the counter an hour before eating them.
Storage Tips
Recipe Card
Natural creamy peanut butter: The only ingredients listed on the jar are peanuts and salt; you should stir it well before using it. Sweetener: I use stevia glycerite. Cocoa powder: I use unsweetened, Dutch-processed cocoa powder. It’s milder, darker, and less acidic than natural cocoa powder. The package should say that the cacao was processed with alkali.
In a medium bowl, add the peanut butter, stevia, and cocoa powder. Mix the ingredients with a fork or rubber spatula until smooth. As shown in the photo below, the mixture should be very thick and resemble edible playdough. Use a scant cookie scoop to portion the mixture, then shape each portion with your hands into a smooth ball. Enjoy immediately, or store on the counter for 1-2 days. However, if your kitchen is hot, you might need to place them in the fridge. To decide if they need to be refrigerated, keep them at room temperature for a few hours and check to see how they’re doing and whether they’re becoming too soft. You should also store them in the fridge if you plan to keep them longer than a day or two. In the fridge, you can keep them in an airtight container for up to five days. If you determine that they should be refrigerated, remove them from the fridge an hour before you plan on enjoying them to allow them to soften.
