Instructions
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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.
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Chill in fridge for 10 minutes.
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Once chilled, scoop and make 10 small balls.
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In food processor or blender, crush 1 cup peanuts.
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Roll balls in peanuts.
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Melt ¼ cup Lily’s Dark Chocolate Chips and 2 tablespoons coconut oil in double broiler.
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Drizzle fat bombs with chocolate.
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Freeze for 10 minutes. Rest for five minutes before serving.
The following video shows somebody cooking the Peanut Butter Cheesecake Sundae Fat Bombs with background music playing and that you can access the whole recipe below.
These chocolate peanut buttery cheesecake fat bombs with crunchy peanuts on the outside are so delicious!
