Peanut Butter Chocolate Crunch Bars
Course: Fat BombsCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
15
minutesCalories
325
kcalTotal Carbs
21
gramsNet carbs
4
gramsFat
26
gramsProtein
14
gramsThese are hands down the most addicting fat bomb I’ve ever had. If you like peanut butter and chocolate, these are pure heaven. Back in the 80s, there was a candy bar called PB Max — this reminds me a lot of that flavor. Unlike most fat bombs, this doesn’t need to be stored in the freezer and it will keep from melting on your fingertips while you eat it.
Ingredients
2.5 oz coconut manna (75g)
2.5 oz cacao butter (75g)
1/2 cup Swerve confectioners (75g) *see note
3/4 cup peanut butter powder , packed (85g)
1/2 tsp vanilla extract (optional)
1 TB coconut oil (20g)
3 scoops chocolate protein puffs (see below)
Directions
- Melt coconut manna and cacao butter in a double boiler, then stir in Swerve confectioners until disolved.
- Add peanut butter powder and stir until full incorporated and you have a sauce that looks like peanut butter.
- If your peanut sauce is looking more like peanut paste, add the coconut oil, stirring until the sauce has thinned out.
- Stir in the vanilla extract. This will cause your peanut butter to thicken up again, making it just a little more difficult to put into the silicone tray. As such, I list this ingredient as optional.
- Stir in the protein puffs, then transfer to a six cavity silicone mold (or other candy mold of your choice). Use a spatula to pat down the peanut butter. If your peanut butter is still to thick and not filling out your mold, place in a 250F (120C) oven for 10-15 minutes, then use a spatula to pat down.
- Allow to come to room temperature, then place in the freezer for 10 minutes to allow the candy bars to firm up.
- Store in the refrigerator. Try not to eat all six at once.
Recipe Video
Notes
- Nutritional information is based on a serving size of approximately 2 ounces (60g).
- Do not attempt to use granular sweetener in this recipe. Also, I found that by using powdered BochaSweet, the peanut butter didn’t thicken up or seize when I added the vanilla extract. This eliminated the need for re-softening the bars in the oven to flatten them out.
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Can you substitute anything for the coconut manna?
These are awesome. I keep them in the fridge so they don’t get too soft in the summer heat. I made them as 1/2 ounce (14 grams or 1 Tbls) coins so I can indulge a little without the temptation of a whole bar.
Made a double batch to take on vacation this week. I expect once the grandkids get into them they won’t last very long.
On this batch I decided to try Allulose as the sweetener. I could not find my Swerve. I’m a bit disappointed in the texture already as the Allulose stayed gritty. I’ll know over the course of this next week if I would do that again. I tend to not like gritty textures.
I need to do a batch with BochaSweet. That is, hands down, my favorite sweetener. Good to know about the allulose though. I’ll steer away from that.
These fat bombs are THE BOMB! They are extremely delicious and help me stay in ketosis when I feel the need to re-fuel during my fasting hours. Thanks for your time and effort in developing such a tasty and beneficial tool for my keto lifestyle!
Love,love,love this recipe. I did experiment: since I love chocolate I use half of the regular peanut butter powder and half “chocolate” peanut butter powder. It’s excellent. I also put them in a fat bomb mold which has 24 squares..that way if I eat 2 I’m not over doing it, but feeling like I am 🤗. Thanks for this awesome recipe
I like this recipe a lot. I did cut the amount of sweetener in half on my second batch. The first batch was a tad sweet for me.