CHOCO PB MACADAMIA FAT BOMBS

CHOCO PB MACADAMIA FAT BOMBS

CHOCO PB MACADAMIA FAT BOMBS

CHOCO PB MACADAMIA FAT BOMBS

Servings: 12

Ingredients:

• 1 Lily's creamy milk chocolate bar (or 3 oz Lily's chocolate chips for a dark chocolate version)
• 1 T coconut oil
• 4 T coconut butter
• 6 T peanut butter
• Sweetener of choice ( I used 2 T Swerve and 20 vanilla crème stevia drops)
• 12 macadamia nuts

CHOCO PB MACADAMIA FAT BOMBS

Directions:

• In a microwave safe bowl (or stovetop), melt the chocolate and coconut oil together.
• Using a silicone mold of choice, pour enough chocolate to cover the bottom of each section. Place in the freezer for about 5 minutes. 
• Meanwhile, using a microwave safe bowl, melt coconut butter and peanut butter together. Stir and add sweetener. 
• Take out mold from the freezer, and portion the mixture out into 12 sections. Add 1 macadamia nut in the center. Freeze for another 10-15 minutes then top each section with the remaining chocolate.
• Keep refrigerated.

CHOCO PB MACADAMIA FAT BOMBS

Notes:
You can use unsweetened chocolate, just add some sweetener and vanilla extract. 
The top layer is optional, just add more chocolate in the bottom layer.
Macadamia nuts are optional but highly recommended. 

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