Instructions
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Place ¼ cup coconut oil, ¼ cup peanut butter, 2 tablespoons cocoa powder, and 1 tablespoon xylitol in a double boiler.
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Heat over low-medium heat, stirring occasionally, until all ingredients are melted and well combined.
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Pour liquid into a spouted jug to avoid making a mess while pouring into molds.
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Using silicone molds, pour mixture evenly into each mold.
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Place molds in freezer for about an hour until fat bombs are firm and solid.
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Once frozen, remove fat bombs from molds and refrigerate in an airtight container for up to a week.
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