Based on this recipe. If you don’t use the yacon syrup, I recommend adding a bit of erythritol or using a mixture of saccharin and sucralose or cyclamate and sucralose instead of the stevia – stevia alone doesn’t sweeten chocolate well. These are yummy and didn’t separate as my fat bombs have in the past.

150 g coconut oil

100 g unsalted butter

pinch salt

30 g yacon syrup

130 g smooth, natural peanut butter (I used Kirkland valencia peanut butter)

6 Tbsp. cocoa powder

vanilla stevia drops to taste, I used about 30

Melt all of the ingredients together. Pour the mixture into silicone molds and freeze. Pop out of the silicone molds and store in the freezer.

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