Chocolate Cheesecake Peanut Butter Fat Bombs

INGREDIENTS:

For Fat Bomb

Cream Cheese - 4 oz - at room temperature

Butter - 2 tablespoons - at room temperature

Vanilla Extract - ¹/₂ teaspoon

Erythritol - ¹/₄ cup (powdered)

For Peanut Butter Coating

Peanut Butter - ¼ cup

Coconut Oil - 1 tablespoon - at room temperature

For Chocolate Coating

Coconut Oil - ¹/₄ cup- at room temperature

Unsweetened Cocoa Powder - ¹/₂ cup

Erythritol - 1 tablespoon

Stevia - 3-4 drops

DIRECTIONS:

For Fat Bomb

Add cream cheese.

Add butter.

Add vanilla extract.

Add erythritol.

Mix well.  Refrigerator for 10 minutes.

Form into tablespoon sized balls.  Refrigerate for 10 more minutes

For Peanut Butter Coating:

Mix peanut butter and coconut oil (at room temperature - this will make it eaiser to mix).

Mix well.

Coat fat bombs in peanut butter sauce.  Place in refrigerator or freezer, while you make your chocolate sauce.

For Chocolate Coating:

If you use coconut oil that is at room temperature, then you will not need to use heat to warm up the mixture.

If your coconut oil is still solid, the best way is to wait for it to come up to room temperature.  If you melt it over heat, it becomes runny and harder to manage/not make a mess, but you can definitely warm it up a little bit.

Add unsweetened cocoa powder.  

Add erythritol.

Add stevia.

Mix well!  REALLY well.  Make sure that all of the clumps of chocolate are mixed in.

This mixture will not taste great until it hardens.  So if you taste it while it’s still in liquid form, don’t be discouraged.

Drizzle chocolate mixture on top of hardened peanut butter mixture fat bombs.

Refrigerate for 10 more minutes before storing in an airtight container in the refrigerator.