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.
👍Thanks- they sound like the “bomb”.
Just posting this...because “cake”...and I thought some might find it interesting.
I grew up in a very small town. My Grandmother was widowed when very young & took a job at a bakery for a short time. She went on to marry my Grandfather (who already had six kids!) and they had 2 more.
Once the kids were older, she started baking cakes for people. She did this for decades...I cannot begin to imagine the number of weddings, graduations, showers & other events! She was also a seamstress AND made wood fiber flowers by hand. It was not uncommon for me to go to her house after school to find the entire house (they built an addition for her business) full of wedding cakes, bridesmaids dresses, bouquets & centerpieces! I often helped; she did the main cake, complete with cascading buttercream roses, sugar bells & columns. My job was to pipe the little white squares onto the sheet cakes & complete them...each piece having a tiny flower as a decoration.
Her white cake was legendary...almond flavored with fluffy buttercream icing. I have the recipe someplace and will try to remember to post it. PRO TIP: She ALWAYS made the white cake 3 or 4 days before she was going to decorate (5 or 6 days before the event). She wrapped each cake very tightly in several layers of saran wrap...which ultimately made the cake extremely moist.
Her chocolate cake was also wonderful; basically involved making a “scratch” version of chocolate syrup.
In her “spare time” she made quilts, rag rugs, Barbie clothes, and other gift items & sold them in a little “store” on her front porch. If she was there she would help the customer...if not, they could shop & just leave money in a little box. She sold her queen size quilts for $25, or some ridiculous amount...she was worried about overcharging...lol.
Do you happen to know how long coconut oil is good for past the Best By date? I discovered a container behind some EVOO.