sweets

Name: Chocolate Peanut Butter Fat Bombs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12
Cuisine: american
Ingredients: ½ cup Coconut Oil; 1 cup Peanut Butter; 4 tbsp Cocoa Powder, unsweetened; 1 pinch Sea Salt; 10-20 drops, Stevia (optional)

Chocolate Peanut Butter Fat Bombs

December 16, 2019 by Thyme and JOY Leave a Comment

These Salted Chocolate Peanut Butter Fat Bombs are a delicious treat that are Keto friendly and so easy to make with simple ingredients that you have on hand, which makes them the perfect snack for the Keto Diet.

Chocolate Peanut Butter Fat Bombs

I love these Chocolate Peanut Butter Fat Bombs! It reminds me of eating chocolate peanut butter cups, but yet they are Keto friendly. Can I tell you that these are absolutely delicious too?

They satisfy all my sweet cravings as I indulge in this heavenly treat.

With these Salted Chocolate Peanut Butter Fat Bombs you can keep them in the fridge, but I love to keep them in the freezer so they are ready for me to take with me to work or on the go to run errands.

These Chocolate Fat Bombs are so good that you can’t just eat one good thing a serving is two!

What is a Fat Bomb?

Fat bombs are a Keto friendly nut butter treat made up simple ingredients usually high in fat, low in carbs to boost your ketone production, usually eaten in between meals. When your body increases its ketone production, it helps you stay satisfied in between meals longer.

What is the Purpose of a Fat Bomb?

The purpose of a fat bomb is to help you get from one meal to the next feeling satisfied and full while adding a high fat source. The macronutrients help support anyone on a keto or low carb diet.

Are Fat Bombs Healthy?

Like anything, Fat bombs are healthy for you in moderation. They are high in fat and low in carbs making them the perfect treat while on the Keto diet. You just want to make sure that you don’t overindulge and eat too many of these every day.

Why You’ll Love Chocolate Peanut Butter Fat Bombs

These salted chocolate peanut butter fat bombs are so easy to make and are a perfect snack to satisfy your chocolate cravings.
These Chocolate Peanut Butter Fat Bombs are made without cream cheese, making them a healthier version of Chocolate Peanut Butter Fat Bombs.
I love fat bombs because they satisfy my sweet tooth. When I am following a Keto diet, I still love to eat treats (who doesn’t), and these Chocolate Peanut Butter Fat Bombs satisfy all my sugar cravings.
I love that this fat bomb recipe is easily adaptable to your favorite Keto-friendly nut butter. Just switch out the peanut butter for the nut butter of your choice.

How to Make Salted Chocolate Peanut Butter Fat Bombs

In a small saucepan, add the coconut oil and peanut butter. Heat over low heat until peanut butter is softened and can be whisked together with the coconut oil.
Whisk in cocoa powder, pinch of salt and stevia until fully combined. Taste for desired sweetness.
Pour fat bomb mixture evenly into silicone molds and place in freezer for 1 hour.
Remove from freezer, store in the fridge in a plastic bag or airtight container as they need to be kept cold. Take out when ready to eat.

FAQ and Recipe Tips

Is Peanut Butter Keto Friendly? Yes, you can eat peanut butter on a Keto diet. You want to be sure that it does not have added sugar or flavoring. Look for peanuts that are organic, non-GMO with nothing added other than sea salt.

Can I use Different Nut Butters? When it comes to making Chocolate Peanut Butter Fat Bombs, I feel like there is no better combination than chocolate and peanut butter. Literally tastes like a Reese’s Peanut Butter Cup!

But with that being said, any keto-friendly nut will work. Just be sure that you use a smooth butter that does not have salt or extra sugar added. If you substitute the peanut butter, substitute 1 cup of Peanut Butter for 1 cup of nut butter of your choice. Try using:

Macadamia nut butter
Almond butter
Cashew Butter
Pecan Butter

How do I store fat bombs? You will want to make sure that you store your fat bombs in the fridge. If you leave these salted chocolate peanut butter fat bombs out for too long they begin to melt since they are pretty much just peanut butter and coconut oil. I do love to store these in the freezer so that I can grab them and take them on the go without worrying about them melting too quickly!

How long do fat bombs last in the fridge? Typically, these Chocolate Peanut Butter Fat Bombs last 1 to 2 weeks in the fridge in an airtight container.

How long do fat bombs last in the freezer? You can safely freeze your Chocolate Peanut Butter Fat Bombs in the freezer for 1 to 2 weeks after making them. Just pop them out of the mold after they are frozen and store them in an airtight container.

How many fat bombs can I eat a day? 2 fat bombs are 1 serving. It is safe to say, that you can eat 1 to 3 fat bombs a day.

How do you use silicone molds to make fat bombs? When making any fat bomb recipe you will want to pick up a good quality silicone mold. I love this mold because it is so easy to use. You also want to make sure that your mold holds at least 2 tablespoons of your nut butter.

Why Use a silicone mold when making fat bombs? When you make fat bombs the silicone mold makes it easier to freeze and to take out of the pan. I highly recommend using this mold because it just makes it way easier on you!

If you don’t have a silicone mold, you can still make this recipe, just use a mini muffin tin and add mini cupcake liners to the tin.

Need a recommendation for the best silicone mold? check out these silicone muffin cups or these fun silicone candy molds.

How did your Salted Chocolate Peanut Butter Fat Bombs turn out? Share in the comments!

Love Keto Diet Recipes? Check out these favorites

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Chocolate Peanut Butter Fat Bombs

Yield: 12

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

½ cup Coconut Oil
1 cup Peanut Butter
4 tbsp Cocoa Powder, unsweetened
1 pinch Sea Salt
10-20 drops, Stevia (optional)

Instructions

To a small saucepan, add coconut oil and peanut butter. Heat over low heat until peanut butter is softened and can be whisked together with the coconut oil.
Whisk in cocoa powder, pinch of salt and stevia until fully combined. Taste for desired sweetness.
Pour fat bomb mixture evenly into silicone molds and place in freezer for 30 minutes to 1 hour or until fat bombs are hardened completely.
Remove from freezer, store in the fridge in a plastic bag or airtight container as they need to be kept cold. Take out when ready to eat.

Notes

Macadamia nut butter
Almond butter
Cashew Butter
Pecan Butter

How long do fat bombs last in the fridge? Typically, these Chocolate Peanut Butter Fat Bombs last 1 to 2 weeks in the fridge in an airtight container.

How many fat bombs can I eat a day? 2 fat bombs are 1 serving. It is safe to say, that you can eat 1 to 3 fat bombs a day.

If you don’t have a silicone mold, you can still make this recipe, just use a mini muffin tin and add mini cupcake liners to the tin.

Need a recommendation for the best silicone mold? check out these silicone muffin cups or these fun silicone candy molds.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 214 Total Fat: 20g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 113mg Carbohydrates: 8g Net Carbohydrates: 6g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 5g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

Gluten Free Chocolate Crinkle Cookies

December 15, 2019 by Thyme and JOY Leave a Comment

Gluten Free Chocolate Crinkle Cookies are the perfect classic holiday dessert that everyone will love including friends and family that are gluten free and dairy free!

What is a crinkle cookie? A crinkle cookie is a cookie where the dough is rolled into a ball and then rolled in confectioners sugar. Once it starts baking, the white sugar on the cookie will “crack” exposing the cookie inside and a crinkly white outside.

Why You’ll Love This Easy Chocolate Crinkle Cookie Recipe:

They are a beautiful mix between a fudgy brownie and soft cookie.

The crinkle topping looks gourmet like you spent a lot of time on it when in reality, you just rolled it in powdered sugar.

It’s a perfect addition to your holiday cookie round up that stands out in taste and aesthetic.

They pair great with a cup of coffee or a glass of red wine.

They can be decorated for Christmas with red and green sprinkles, crushed up peppermint candy cane, mini andes candies or left plain.

Gluten Free Chocolate Crinkle Cookie Main Ingredients:

Unsweetened cocoa powder. This is a must have in your pantry for baking and to make fancy hot chocolate.
Gluten Free Flour Blend: this is a gluten free cookie recipe as written, however you could substitute the gluten free flour for regular all purpose flour cup for cup. Make sure you are purchasing a gluten free flour blend that already has xanthan gum so you don’t have to add it yourself. I prefer using King Arthur Gluten Free Flour Blend.
Semi-Sweet Chocolate Chips. Most recipes for crinkle cookies are missing the mark by not adding chocolate chips!
Coconut Oil. I use coconut oil for all my baking because I love the health benefits and the texture. This recipe will have a very slight coconut taste. If this is something you don’t enjoy, use refined coconut oil or swap with vegetable oil.
Powdered Sugar or Confectioners Sugar: You can use either or for this recipe, see below for why!

Difference Between Powdered Sugar and Confectioners Sugar:

Powdered sugar and confectioners sugar are the same and are called different things because of regional differences. Both of them are very finely ground sugar that is cut with a tiny bit of cornstarch to prevent caking. It can also be called icing sugar.

How to Make Gluten Free Chocolate Crinkle Cookies:

Whisk together melted (not hot) coconut oil with eggs in a small bowl along with vanilla extract.
In a separate bowl, whisk or sift together unsweetened cocoa powder, granulated white sugar, gluten free flour, baking powder and salt. Fold in chocolate chips.
Mix together wet and dry ingredients until fully combined. This can be done using the paddle attachment of a stand mixer.
Dough should resemble a thick brownie batter. Using your hands, roll dough into 2 inch balls or one inch balls depending on what size cookie you would like. Place them in fridge to firm up for 1-2 hours. This step will help keep the cookies from spreading too much while they are baking.
Once the cookie dough balls are chilled, remove from fridge, preheat the oven to 350 and roll in additional granulated sugar and again in powdered sugar. (see notes on why to roll in granulated sugar first)
Place on parchment lined baking sheet 2-3 inches apart and bake for 15 minutes at 350. If cookies have not flattened, use the bottom of a cup or mason jar to gently push down the cookie balls into flat cookies. Gluten free flour acts different than regular flour and so this step may be needed!
Let the cookies cool completely before serving. They will be very soft at first but will harden as they cool.

Cookie Flavor Variations:

Add 1 tsp of dark espresso grounds for a deep flavored mocha crinkle cookie.
Add a pinch of ground cayenne pepper to the mix for a slight spicy Mexican chocolate kick.
Add a pinch of cinnamon for a warming flavor
Change up the chocolate chips and use peanut butter chips, white chocolate chips or even butterscotch chips.

Reader Questions & Recipe Tips:

The cookie dough is supposed to be thick and will resemble thick brownie batter. This is why it is important to roll dough into balls before they are chilled in fridge.

Once the cookies are baked, they will be very soft but they won’t stay soft! These cookies will harden to a dense brownie type texture as they cool.

Can I freeze gluten free chocolate crinkle cookie dough? They can be frozen in an airtight container and will stay fresh for up to 3 months. When you’re ready to use, put the dough in the fridge to thaw overnight and they are ready to bake the next day. You can also freeze them AFTER baking if they are sealed in an airtight container.

Can I make crinkle cookies from brownie mix or cake mix? Although I think these cookies taste best from scratch, they can be made using boxed brownie mix or boxed chocolate cake mix.

Other Gluten Free Chocolate Desserts:

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Gluten Free Chocolate Crinkle Cookies

Yield: 20-24 Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 25 minutes

Gluten Free Chocolate Crinkle Cookies are the perfect classic holiday dessert that everyone will love including friends and family that are gluten free and dairy free!

Ingredients

DRY INGREDIENTS

1/2 cup Unsweetened Cocoa Powder
1 cup White Granulated Sugar
1.5 cup Gluten Free Flour Blend
1 tsp Baking Powder
1/4 tsp Sea Salt
1/2 Cup Chocolate Chips

WET INGREDIENTS

2 eggs
1/2 cup Coconut Oil, melted
1 tsp Vanilla Extract

CRINKLE TOPPING

1/3 cup White Granulated Sugar
1/3 cup Powdered or Confectioners Sugar

Instructions

Whisk together melted (not hot) coconut oil with eggs in a small bowl along with vanilla extract.
In a separate bowl, whisk or sift together unsweetened cocoa powder, granulated white sugar, gluten free flour, baking powder and salt. Fold in chocolate chips.
Mix together wet and dry ingredients until fully combined. This can be done using the paddle attachment of a stand mixer.
Dough should resemble a thick brownie batter. Using your hands, roll dough into 2 inch balls or one inch balls depending on what size cookie you would like. Place them in the fridge to firm up for 1-2 hours. This step will help keep the cookies from spreading too much while they are baking.
Once the cookie dough balls are chilled, remove from fridge, preheat the oven to 350 and roll in additional granulated sugar and again in powdered sugar. (see notes on why to roll in granulated sugar first)
Place on parchment lined baking sheet 2-3 inches apart and bake for 15 minutes at 350. If cookies have not flattened, use the bottom of a cup or mason jar to gently push down the cookie balls into flat cookies. Gluten free flour acts different than regular flour and so this step may be needed!
Let the cookies cool completely before serving. They will be very soft at first but will harden as they cool.

Notes

Cookie Flavor Variations:

Add 1 tsp of dark espresso grounds for deep flavored mocha crinkle cookies.
Add a pinch of ground cayenne pepper to the mix for a slight spicy Mexican chocolate kick.
Add a pinch of cinnamon for a warming flavor
Change up the chocolate chips and use peanut butter chips, white chocolate chips or even butterscotch chips.

Reader Questions & Recipe Tips:

The cookie dough is supposed to be thick and will resemble thick brownie batter.

Will harden as they cool.

Can I freeze gluten free chocolate crinkle cookie dough? They can be frozen in an airtight container and will stay fresh for up to 3 months. When you're ready to use, put the dough in the fridge to thaw overnight and they are ready to bake the next day. You can also freeze them AFTER baking if they are sealed in an airtight container.

Can I make crinkle cookies from brownie mix or cake mix? Although I think these cookies taste best from scratch, they can be made using boxed brownie mix or boxed chocolate cake mix.

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Dairy Free Pumpkin Panna Cotta

November 9, 2019 by Thyme and JOY Leave a Comment

This dairy free pumpkin panna cotta is a great Thanksgiving dessert that is naturally sweetened and perfect for small crowds.

As much as I love traditional Thanksgiving desserts, I equally love when someone brings something different to the table . . . literally.

Pumpkin Panna Cotta is a great dessert for those who are feeding a small crowd and want to serve something elegant after their meal. This dairy free dessert is made with coconut milk, gelatin and pumpkin pie spices and pumpkin puree.

What is Panna Cotta?

Panna Cotta originates as an Italian dessert. It is made with milk and gelatin to give it a creamy but firm texture. The milk in panna cotta is usually infused with flavors such as vanilla or coffee.

What Type of Gelatin Can I Use?

It is important to get the right kind of gelatin to use for this dessert. You can purchase gelatin packets at any grocery store in the baking aisle.

Personally, I like using the gelatin from Great Lakes. If you’re using this brand, make sure you are buying the one in the orange container as the ones in the green container are further processed and will not produce the gel you need to keep panna cotta firm.

Can I Use Almond Milk or Other Dairy Free Milk?

I have not tried this recipe with other dairy free milk, but I imagine the consistency would be a lot thinner. Using canned full fat coconut milk is the best choice as it is thick and will withstand all the flavors being put into the dessert.

How Long Does Panna Cotta Last?

Panna Cotta lasts covered in the fridge for 3-4 days.

How To Make Pumpkin Panna Cotta:

In a medium mixing bowl, add coconut milk and gelatin. Whisk together and let sit for 1 minute allowing the gelatin to bloom. There may be clumps of gelatin in the mix. Most of them will dissolve when the mix is heated up and any other clumps will be strained out when mix heated and ready.
Once gelatin blooms, whisk in pumpkin puree, vanilla extract, maple syrup and pumpkin pie spice.
Add mixture to a small saucepan and heat over medium low heat. This process will dissolve the gelatin. It is very important to make sure the mixture is heated up but that it’s not boiling. Once the mixture is brought just above lukewarm, keep whisking together until everything is dissolved.
Strain mixture into a measuring cup using a mesh strainer, and then pour strained mixture evenly into 4 ramekins.
Place in fridge to firm up for at least 4 hours. When ready to serve, run the bottom of the ramekin under hot water to release the panna cotta.
Once plated, add whipped cream and a dusting of cinnamon for garnish. Serve cold.

Other Holiday Desserts:

Dairy Free Pumpkin Panna Cotta

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

This dairy free pumpkin panna cotta is a great Thanksgiving dessert that is naturally sweetened and perfect for small crowds.

Ingredients

1 can Coconut Milk, full fat
¼ cup Maple Syrup
¼ cup Pumpkin Puree
½ tbsp Pumpkin Pie Spice
1.5 tbsp Gelatin

Instructions

In a medium mixing bowl, add coconut milk and gelatin. Whisk together and let sit for 1 minute allowing the gelatin to bloom. There may be clumps of gelatin in the mix. Most of them will dissolve when the mix is heated up and any other clumps will be strained out when mix heated and ready.
Once gelatin blooms, whisk in pumpkin puree, vanilla extract, maple syrup and pumpkin pie spice.
Add mixture to a small saucepan and heat over medium low heat. This process will dissolve the gelatin. It is very important to make sure the mixture is heated up but that it’s not boiling. Once the mixture is brought just above lukewarm, keep whisking together until everything is dissolved.
Strain mixture into a measuring cup using a mesh strainer, and then pour strained mixture evenly into 4 ramekins.
Place in fridge to firm up for at least 4 hours. When ready to serve, run the bottom of the ramekin under hot water to release the panna cotta.
Once plated, add whipped cream and a dusting of cinnamon for garnish. Serve cold.

Notes

What Type of Gelatin Can I Use?

It is important to get the right kind of gelatin to use for this dessert. You can purchase gelatin packets at any grocery store in the baking aisle.

Can I Use Almond Milk or Other Dairy Free Milk?

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 264 Total Fat: 21g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 22mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 4g