Chocolate Peanut Butter Grease Pumps

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Chocolate Peanut Butter Grease Pumps they are an easy low carb keto recipe. Make them in 10 minutes and keep them in the freezer all week for a snack on the go.

I love a good keto pump recipe because they are so easy to make and are an amazing snack if you are on a low carb diet! Even if you are not on a low carb diet, you will love the taste of these chocolate peanut butter fat pumps!

Don't they look like this? MINI MUGS OF RESEE?! Any snack that looks and tastes like my favorite sweet but is healthy is a snack I'm made of.

Don't be scared by making them look like candy! It's super easy to put them together.

How to Make Chocolate Peanut Butter Fat Bombs

Start by making the chocolate mixture in a medium bowl. You will put a heaping teaspoon at the bottom of a mini muffin tin lined with liner paper. Using a small spoon or your finger, coat the sides of the liners with the chocolate.

Once all twelve are full, place them in the freezer for 5 minutes. You will only use a little more than half of the chocolate mixture!

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While the chocolate is freezing, prepare the peanut butter mixture. The PB mix is ​​just like my usual peanut butter fat bomb recipe, but this time we're overlapping it! Once the chocolate mixture is frozen, add a teaspoon of the peanut butter mixture and put it back in the freezer.

Freeze, and then coat the peanut butter mixture with the remaining chocolate to coat. Put back in the freezer for 15 minutes and you're ready to go!

What is a fat bomb?

A fat pump is usually a combination of healthy fats, nuts, or seeds and is created to help people who eat a low carb diet include healthier fats in their diet.

Fat bombs are usually made in a can of mini muffins (like this recipe) or rolled into a ball similar to a bite of energy.

Fat bombs are usually eaten in the morning, as snacks to give you energy during the day or night as a snack before bed. I love making these peanut butter fat bombs on Sundays and having an easy snack to eat during the week.

You'll love these chocolate peanut butter grease pumps!

If you do, don't forget to follow me on Instagram and tag me with #WhatMollyMade or @RecetasLatinas so I can see you and introduce you!

Chocolate Peanut Butter Grease Pumps

Chocolate Peanut Butter Fat Pumps are a low carb keto recipe. Make them in 10 minutes and keep them in the freezer all week for a snack on the go.

Servings: 12

INGREDIENTS

Chocolate layer

  • 1/3 cup all-natural creamy peanut butter with no added sugar
  • 3 tablespoons of melted coconut oil
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon of maple syrup

Peanut Butter Layer

  • 3 tablespoons of melted coconut oil
  • 1/3 cup all-natural creamy peanut butter with no added sugar
  • 1/4 teaspoon of sea salt
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of maple syrup

INSTRUCTIONS

  • Line a mini can of muffins with 12 mini cupcake molds. Set aside. In a medium bowl, mix together the peanut butter, melted coconut oil, vanilla, salt, unsweetened cocoa powder, and maple syrup. Using a heaping teaspoon, fill the bottom of each prepared cupcake pan with the chocolate mixture. Use a small spoon or your finger to caulk the chocolate up and around the edges of the liners. Once completed for each cup, place in the freezer for 5 minutes to set. You should have leftover chocolate to use on top of each cup. While freezing, prepare the peanut butter mixture. Combine all ingredients in a small bowl and beat until combined. Place a teaspoon over the frozen chocolate. Put back in the freezer for another 5 minutes. Once frozen, coat the peanut butter layer with the remaining chocolate (about 1 tsp) and put back in the freezer for a longer time for 15 minutes to dry completely. Store in the freezer for up to 3 months.

Chocolate Pumps Grease Butter

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