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Peanut butter chocolate fat bomb

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Ingredients
  

  • 1/2 cup coconut oil ( see below )
  • 1/2 cup natural peanut butter ( see below )
  • 2 tbsp cocoa powder ( see below )
  • 3 tbsp keto sweetener, preferably powdered ( see below )
  • 1/2 tsp vanilla extract ( see below )

Instructions
 

  • Blend everything together.
  • Pour into a flexible, freezer-safe silicone mold, no more than 1/2" high because they can get very hard on your teeth.
  • Freeze for at least 30 minutes (these might set within 5-10, but don't rush it).

Notes

Refined coconut oil will have less coconut flavour. This is barely solid at room temperature, so the fat bombs need to stay refrigerated, preferably frozen. 
Natural peanut butter is anything that's made with only peanuts, and possibly oil and some salt. If it's made with 100% peanuts, it will likely separate. You'll need to stir it up, I like to use my hand mixer - see the video for how I do it.
You might need more cocoa powder, depending on the brand, I used 3 today, but normally 2 of my Rodelle cocoa powder. 
Powdered erythritol works surprisingly well in this recipe. 
Try to use a vanilla extract with a base of alcohol, not water. Water will freeze into ice, and that's not what we want to bite into.
Keyword Keto