Chocolate Coconut Peanut Fat Bombs

Name: Chocolate Coconut Peanut Fat Bombs Recipe
Yield: 21
Ingredients: 8 tbsp Kirkland Organic Virgin Coconut Oil Serving Size 1 tbsp (14g); 2 oz Peanuts dry-roasted; 2 tbsp Heavy Whipping Cream; 2 serving Moser Roth 85% cocoa dark chocolate (aldi) 25g bar (by HAVEIT!); 1 tsp Vanilla Extract; .5 tsp coconut extract (by CHRYSTEL); 2 tbsp *Flax Seed Meal (ground flax); 2 tbsp Coconut Flakes Organic Unsweetened; .5 serving Sweet Leaf Stevia 1 Packet (by AUDEYCLARE)

Number of Servings: 21

Ingredients

8 tbsp Kirkland Organic Virgin Coconut Oil Serving Size 1 tbsp (14g) 2 oz Peanuts, dry-roasted 2 tbsp Heavy Whipping Cream 2 serving Moser Roth 85% cocoa dark chocolate (aldi) 25g bar (by HAVEIT!) 1 tsp Vanilla Extract .5 tsp coconut extract (by CHRYSTEL) 2 tbsp *Flax Seed Meal (ground flax) 2 tbsp Coconut Flakes, Organic, Unsweetened .5 serving Sweet Leaf Stevia, 1 Packet (by AUDEYCLARE)

Directions

1. Melt chocolate and coconut oil in a glass bowl in microwave
2. Mix in chopped peanuts, extracts, flax seed meal, coconut flakes
3. Pour into Wilton Easy-Flex Silicone Heart Mold, 24-Cavity mold and freeze. (21 .5 ounce is what recipe is calculated for.
4. Once solid pop out hearts, store in a plastic bag in refrig or freezer. They can melt at room temperature.

Serving Size: Makes 21 1/2 oz portions (use small silicone heart mold)

Number of Servings: 21

Recipe submitted by SparkPeople user WENDYK44.

Servings Per Recipe: 21

Nutritional Info Amount Per Serving