Peanut Butter Chocolate Fat Bombs
Prep Time: 15 mins
Total Time: 15 mins
Produces : 32 servings
- 4 ounces unsweetened baking chocolate
- 6 ounces Salted Kerry Gold Butter, soft
- 1/2 cup low carb powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon Stevia Glycerite
Peanut Butter Layer
- 1 cup peanut butter***
- 4 ounces Salted Kerry Gold Butter, soft
- 2 tablespoons low carb powdered sugar
- Spray an 8×8 inch pan with baking spray and line with parchment. It does not need to cover all 4 sides, just the bottom and up two opposite sides. The baking spray helps it stick to the pan.
- Finely chop the chocolate and begin melting it in a double boiler for best results.
- Put the 6 ounces of butter in a medium bowl and sift the powdered sweetener over. Mix with a hand mixer until the sweetener begins to dissolve.
- Check the chocolate. Add the melted chocolate, vanilla, and stevia glycerite to the butter and beat until fluffy and almost mousse-like. This will take several minutes.
- Spread 1/2 of the mixture into the prepared 8×8 pan and place into the freezer. NOTE: If the chocolate was too hot and melts the butter, just put the mixture into the refrigerator for a few minutes until it cools-off and it will whip.
- Blend the ingredients for the peanut butter layer with a hand mixer until nice and light. Spread all of the peanut butter on top of the chocolate layer and place into the freezer for 5-10 minutes or until slightly firm to the touch.
- Spread the chocolate mixture on top of the peanut butter layer and refrigerate over-night.
- Run a sharp knife along the sided of the pan that were not lined with the parchment and lift the whole thing out of the pan by puling up on the parchment. Cut into 32 pieces with a sharp knife and store in an air tight container in the refrigerator. Keeps up to 10 days in the refrigerator.
*** Use your favorite nut or seed butter
Chocolate Halloween Cookies
Author: Katrin Nürnberger
Prep time: 15 mins
Cook time: 6 mins
Chill time: 15 mins
Total time: 21 mins
Produces: 20 servings
- 40 g / 1/3 cup coconut flour
- 80 g / 2/3 cup plus 2 tbsp almond flour ground almonds work as well
- 60 g / 1/3 cup powdered sweetener (So Nourished)
- 120 g butter softened, unsalted
- 2 tbsp cacao powder unsweetened
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum optional
For the glaze
- 50g unsweetened chocolate
- 2 tbsp powdered sweetener (So Nourished)
- Preheat your oven to 180 Celsius / 350 Fahrenheit
- Mix all the dry ingredients in a food processor or with a blender, then add the butter and combine until you have a smooth dough.
- Divide into 2 balls and roll out between two sheets of non-stick baking paper.
- Place in the freezer for 15 minutes. This is an essential step!!
- Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
- Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
- Bake your first batch for 6-7 minutes until the edges are just beginning to brown.
- Let cool completely before glazing. These cookies are VERY FRAGILE when straight out of the oven. They firm up as they cool down.
- Slowly melt chocolate in a water bath (see post) or in a pot over a low heat. You can also do it in a microwave in 30 second bursts. Add powdered sweetener and stir until combined.
- Fill into a ziplock bag, pierce a hole and drizzle over the cooled cookies.
You can use unsweetened chocolate such as Montezuma’s in the UK (also available at Sainsbury’s) or alternatively a chocolate with 90% cocoa solids such as Lindt, which is very low in sugar.