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Peanut Butter and Jelly Fat Bombs

Peanut Butter and Jelly Fat Bombs (Mom-Approved)

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Ingredients

1 cup fresh raspberries

6 tbsp granulated Stevia or other low carb granulated sweetener

1 tsp grass fed beef gelatin

¾ cup natural peanut butter, softened

¾ cup coconut oil, melted

Instructions

  1. Line a muffin pan with 12 paper liners.
  2. In a bowl place the coconut oil, peanut butter and 3 tablespoon of sweetener.
  3. Whisk to combine.
  4. Divide the half of peanut butter mixture between 12 muffin cups and freeze for 15 minutes.
  5. In a microwave safe ramekin add 1 tablespoon of water and sprinkle the gelatin evenly over.
  6. Allow to hydrate for 5 minutes.
  7. Microwave on high for about 25 to 40 seconds or until the gelatin is completely dissolved.
  8. Mash the raspberries with a fork.
  9. Add 3 tablespoons of sweetener and mix to combine.
  10. Add the melted gelatin and mix to combine.
  11. Divide the raspberry mixture between the cups.
  12. Freeze for 15 minutes.
  13. Top with remaining peanut butter mixture and refrigerate until firm.
  14. Keep the fat bombs in an airtight container in the refrigerator.

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