Ingredients
Equipment
Method
MAKE THE BOTTOM LAYER
- Line a muffin tin with 12 silicone liners
- Melt butter for the peanut butter layer in a small glass bowl.
- Add peanut butter, vanilla extract, and salt to the melted butter and whisk until the mixture is smooth with no chunks.
- Spoon 2 tablespoons of the peanut butter mixture into each liner, save the glass bowl to make the chocolate layer.
MAKE THE TOP LAYER
- Melt coconut oil in the glass bowl.
- Add the cocoa powder to the coconut oil and whisk until smooth.
- Spoon 1 tablespoon of the chocolate coconut mixture on top of each peanut butter layer and stir so it floats and settles on the top of each one.
- (optional) top each with sea salt
- Place the peanut butter fat bombs in the freezer to chill and set for 20 minutes before eating or in the fridge for 30 minutes.
