These homemade chocolate peanut butter fat bombs are super rich and completely addictive. They taste like biting into a Reeses peanut butter cup!
Easy chocolate peanut butter treats – just 4 ingredients.
This year for Halloween, I wanted to come up with a chocolate recipe that as many people as possible can enjoy, with keto, vegan, gluten free, oil free, nut free, and paleo options included.
Make up a big batch on Sunday, and take one from the freezer whenever a chocolate craving hits.
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Do you have a favorite Halloween candy?
Each year if you google “most popular Halloween candy,” Reeses peanut butter cups beat out all of the other candy and chocolate bars on the market as everyone’s favorite Halloween candy.
It’s not even a close contest!
As a chocolate and peanut butter lover, I wholeheartedly agree Reeses are the best; and making my own peanut butter cup fat bombs at home not only saves packaging, it also means I get to decide what ingredients to use and how much sugar to add.
Trending now: Pumpkin Muffins – oil free option
Because coconut oil melts at room temperature, use the melted chocolate option in the recipe instead of the coconut if not serving right away.
I brought the peanut butter bombs to a Halloween-themed picnic (we have a lot of picnics these days), and they were devoured by a group of monsters, pirates, ghosts, and vampires.
Also by one 5’3 hungry chocoholic giraffe.
Halloween is going to look a little different this year for sure, but thankfully there’s no rule that says you can’t still dress up and eat an abundance of chocolate.
The peanut butter fat bombs were adapted from these chocolate Fat Bombs and from these Homemade Peanut Butter Cups.
Peanut Butter Fat Bombs
Ingredients
- 1/2 cup peanut butter or allergy-friendly sub
- 2 tbsp coconut oil or coconut butter (or sub 2 tbsp melted chocolate)
- 1 1/2 tbsp sweetener of choice
- 3 oz melted chocolate or sugar free chocolate chips
- 2 tbsp additional peanut butter, coconut oil, or chocolate chips
Instructions
- Grease or line a mini muffin tray, candy molds, an ice cube tray, or a plastic container. If not easily stir-able, gently heat the nut butter and oil. Stir first three ingredients until smooth, then portion into the container. Stir together remaining ingredients, then smooth on top. Freeze to set. View Nutrition Facts
Notes
Have you made this recipe?
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More Low Carb Chocolate Recipes
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Keto Muffins – 6 Ingredients
Liv12 says
Hello! These are so so tasty! Happy Halloween!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
See my commet on Almond Flour Bananna Bread!
Liv13 says
Going to make these for my dad!
Kerry says
Very good even without chocolate, ended up with some with and some without. Will do again.
Dan says
Found these taste WAY too much of coconut oil, and we had to freeze the peanut butter part before topping with chocolate. Would do half as much coconut oil in the future.
Kristine says
Are you using regular peanut butter or sugar free in this recipe?
Erin says
How many calories for each one?
CCK Media Team says
Full nutrition facts are included in the link in the recipe box under the instructions 🙂
Dayanara Smith says
OMG thank you soo much! A couple weeks ago I tried another recipe similar but this was waaaay better: the flavor is more peanut butter than chocolate, it’s sweet and salty, and it’s just the perfect bite size treat. I made mine in mini muffin paper cups and tins. I will check out more of your recipes now. Thank you again!
Roxy says
Looks so yummy!! I will definitely try this. Thanks for sharing.
Mary says
Loved these! A great easy keto snack that satisfied my craving for Reeses 🙂
Kelly says
Could I use butter instead of coconut oil?
SH says
I can’t have coconut oil, would butter work okay?
Dee says
Hi I found my peanut butter was way too soft. Had to eat straight out of the freezer but the chocolate was too solid. What am I doing wrong?
Michaelyn says
YUM! I added 1/2 tsp. vanilla and a pinch of monkfruit sweetener and pinch of sea salt to the melted chocolate/pb mixture, but it would’ve been great as the recipe calls for, too.
Cora says
So simple and easy! I used a mini cupcake pan with liners, and found that I had to refrigerate the first layer before adding the chocolate, as the chocolate layer sank into the bottom layer!
Hopefully this tip helps someone else!
Christine says
How long do you let it set it the freezer? and how to you store it?