Thanks. They need to be quick to fix. Faster than a mug cake even. I usually just grab a miniature chocolate square.
They’re like anything - once you do them a couple of times, it becomes routine and you can whip them up fast, freeze them awhile, and then pop them out of the mold and keep in a baggie in the freezer, for grabbing when the need hits.
On the weekend, I’ll get husband to tell me his recipe, and I’ll post it.
Sorry to be late, but this is the Fat Bomb recipe that my husband uses; we use silicone candy mold mats for this, and put the mat on a tray to stabilize it on a flat space in the freezer:
Peanut Butter and Chocolate Fat Bombs
¼ C butter, unsalted (we actually use salted butter, to bump-up the flavor in the chocolate and peanut butter.)
½ C extra virgin coconut oil
¼ C natural peanut butter, unsweetened
¼ C cocoa powder, unsweetened
1 tsp. of Swerve, or low carb sweetener of choice (Husband uses Liquid Stevia in the same amount; granulated sweeteners that he has tried have caused the bombs to come out ‘grainy’.)
Place the butter, coconut oil, peanut butter, cocoa powder and sweetener in a microwaveable dish. (We use a 4 cup Pyrex measuring cup; makes it easy then to pour into the mold).
Heat on high for 25 seconds. Stir. Repeat as often as needed until the fats are melted and all ingredients are combined.
Remove from heat and pour evenly into molds; place in freezer.
After 30 minutes, check to see that bombs are solid, if so, remove from molds and place in a freezer bag for storage in freezer.
Really hits the spot when you’re doing Low-Carb and dying for something sweet, fatty and chocolate.