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
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.