Chocolate and peanut butter is one of the most familiar pairings in desserts! I turn a very popular combo into a smooth and creamy truffle fat bomb. A drizzle of my favorite Crazy Richard’s Creamy Peanut Butter, or a light dusting of Crazy Richard’s Peanut Butter Powder over the top is the finishing touch!
Ingredients
For the Filling
1/4 cup Crazy Richard’s Creamy Peanut Butter (single ingredient: peanuts/no sugar added)
1 cup mascarpone cheese
1/4 cup heavy cream
1 teaspoon pure vanilla extract
2 tablespoons swerve confectioners
For the Topping
3 ounce Lily’s Dark Chocolate Bar, chopped
1 tablespoon coconut oil
Option #1: Drizzle Crazy Richard’s Creamy Peanut Butter over the tops.
Option #2: Dust Crazy Richard’s Peanut Butter Powder over the tops.
Preparation
Add the mascarpone cheese, heavy cream, vanilla, swerve and peanut butter to a bowl and mix using a hand mixer, until well combined.
Scoop the batter into balls using a small melon baller or mini cookie scoop and place onto a plate lined with parchment paper.
Freeze for 10 minutes, or until firm.
Add the chopped chocolate and coconut oil to a bowl and microwave for 20 seconds. Stir and microwave for another 10 seconds. Microwave in 10 second increments, if needed, and stir until all the chocolate has melted. You can do this over a double boiler instead, if you’d like.
Spoon the melted chocolate over each truffle and place back onto the parchment paper.
Drizzle the tops with peanut butter or dust with peanut butter powder.
Store leftovers in an airtight container in the fridge up to 5-7 days or in the freezer.
Check out my other fat bombs recipes!
Cheesecake Fat Bombs
Chocolate Mocha Fat Bombs
Cookie Dough Fat Bombs
Pumpkin Pie Fat Bombs
Blackberry Fat Bombs
Strawberry Coconut Fat Bombs
Toasted Coconut Fat Bombs
Makes 45 Truffles/15 Servings
Serving Size: 3 Truffles
Macros: Fat 12 grams – Protein 2 grams – Carbs 1 gram
Chocolate Peanut Butter Truffle Fat Bombs - Keto and Low Carb
Ingredients
For the Filling
- 1/4 cup Crazy Richard's Creamy Peanut Butter single ingredient: peanuts/no sugar added
- 1 cup mascarpone cheese
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons swerve confectioners
For the Topping
- 3 ounce Lily's Dark Chocolate Bar chopped
- 1 tablespoon coconut oil
- Option #1: Drizzle Crazy Richard's Creamy Peanut Butter over the tops.
- Option #2: Dust Crazy Richard's Peanut Butter Powder over the tops.
Preparation
- Add the mascarpone cheese, heavy cream, vanilla, swerve and peanut butter to a bowl and mix using a hand mixer, until well combined.
- Scoop the batter into balls using a small melon baller or mini cookie scoop and place onto a plate lined with parchment paper.
- Freeze for 10 minutes, or until firm.
- Add the chopped chocolate and coconut oil to a bowl and microwave for 20 seconds. Stir and microwave for another 10 seconds. Microwave in 10 second increments, if needed, and stir until all the chocolate has melted. You can do this over a double boiler instead, if you'd like.
- Spoon the melted chocolate over each truffle and place back onto the parchment paper.
- Drizzle with peanut butter or a dusting of peanut butter powder.
- Store leftovers in an airtight container in the fridge up to 5-7 days or in the freezer.
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