Instructions
- In bowl, add 4 ounces cream cheese, 2 tablespoons coconut oil, ⅓ cup peanut butter, ⅓ cup erythritol, and ½ teaspoon vanilla extract. Mix all ingredients.4 ounces cream cheese, 2 tablespoons coconut oil, ⅓ cup peanut butter, ⅓ cup erythritol, ½ teaspoon vanilla extract
- Chill in fridge for 10 minutes.
- Once chilled, scoop and make 10 small balls.
- In food processor or blender, crush 1 cup peanuts.1 cup peanuts
- Roll balls in peanuts.
- Melt ¼ cup Lily’s Dark Chocolate Chips and 2 tablespoons coconut oil in double broiler.¼ cup Lily’s Dark Chocolate Chips, 2 tablespoons coconut oil
- Drizzle fat bombs with chocolate.
- Freeze for 10 minutes. Rest for five minutes before serving.
These chocolate peanut buttery cheesecake fat bombs with crunchy peanuts on the outside are so delicious!
