The name is a mouthful, but the flavors mix together so well into a truffle-like fat bomb experience.
This recipe is the epitome of easy.
It takes minutes to mix the ingredients together. The patience comes when you have to wait for them to harden in the fridge or freezer.
Here are the directions:
Ingredients
- 4 tbsp Peanut Butter (60 g)
- 2 tbsp Butter (30 g)
- 2 tbsp Coconut Oil (30 g)
- 2 tbsp Shredded Coconut (20 g)
- 4 tbsp Cocoa Powder (20 g)
- 1 tbsp Swerve Erythritol (15 g)
- Vanilla Extract
- Salt
Nutrition (Per Serving)
- Number of Servings – 6
- 175 Calories
- Fat – 17 g
- Protein – 3 g
- Carbohydrate – 4 g
- Fiber – 2 g
- Sugar – 1 g
- NET CARBS – 2 g
Time
- Prep – 15 minutes
- Cook – 5 minutes
- Total – 20 minutes
Step 1
To toast coconut, sprinkle evenly in a small saucepan on medium heat
Step 2
Stir constantly until you smell the coconut and it is golden brown
NOTE: If you don’t stir, the bottom will burn.
Step 3
Mix all ingredients in a bowl until thoroughly mixed, you may need to gently heat the butter and coconut oil if they are cold & solid
Step 4
Place into 6 muffin cups and freeze for 20 minutes or place in fridge overnight
Step 5
Store in freezer in an airtight container
