Crispy Chocolate and Peanut Butter Fat Bombs
Crispy Chocolate and Peanut Butter Fat Bombs!
When Norah was little, fat bombs were an every day food. They’re tiny and they pack a punch and when she didn’t eat much, I always felt better when she demolished a couple of these after her meals.
To be honest I haven’t made any for a long time. I’m not even sure why. Possibly just because I can make a smoothie for her with pretty similar ingredients and there’s no waiting for setting. Plus I make a whole heap of different desserts now too.
Not having the Happiest Day.
The kids really haven’t had a good day today. I think it’s a mixture of later nights, early mornings and maybe even a change in the weather. Let’s face it, we all have bad days, it just makes it a bit harder when they don’t really understand what’s wrong.
Currently I’m sitting outside watching them play on their new playground. It’s pretty amazing to be honest. I think it was a great buy for their 2nd birthday. It has 2 slides which makes it even better. It’s the first time all day that they haven’t needed me to be a part of their play.
Making Crispy Chocolate and Peanut Butter Fat Bombs to Cheer up the Kiddos.
While the twins slept today I thought I’d make fat bombs for dessert and hopefully cheer them up a little. I’ve wanted to try something out for awhile though and today I finally did it…. Crispy Chocolate and Peanut Butter Fat Bombs.
Now if you’ve read any of my other posts you might be wondering if this was the best idea? It seems that everything I make that has ‘extra’ bits or toppings doesn’t end up being eaten. I may have just ruined Norah’s favourite dessert. Fingers crossed that’s not the case because there’s a heap of them in the freezer.
Quinoa!
How did I get the crunch into the Crispy Chocolate and Peanut Butter Fat Bombs? Toasted quinoa! I’ve scrolled through a few pics on Pinterest that mention it in the title of their desserts. I haven’t read any of them, so I’m not sure if the way I’ve done it will work out, but I thought this was a healthy way to get a different texture. Plus quinoa is ‘teeny tiny’ so maybe it’ll fall into Norah’s happy food category haha.
I’ve been using quinoa since way before we had the twins. Way before we even decided we’d start a family. Usually though I cook it and add it to salads. Hmmm with some feta and avocado and Kalamata olives…. yum! I wonder if the kids would eat that? Maybe if I had it on my plate and didn’t offer any to them. I’m sure they’d have to eat Mum’s…. I’ll keep you posted.
Putting it all together.
Ok so toasting the quinoa; I simply rinsed it and then dumped it into a pre heated large frying pan on a medium, high heat. It took about 4-5 minutes, stirring often. I cooked it until it became fragrant and was a nice golden toasty colour.
The chocolate aspect of the Crunchy Chocolate and Peanut Butter Fat Bombs is super simple to put together. Place a small pot on top of your kitchen scales and weigh out the ingredients. Then put the pot on a medium low heat and continue to stir the mixture until it’s fully combined and there’s no lumps. You might need to push some of the lumps against the side of the pot to get rid of them.
Once you have a runny chocolate sauce add the toasted quinoa and stir it thoroughly. Now for my least favourite part of the whole recipe; putting the liquid into moulds. It doesn’t matter which mould I use, what I use to spoon out the mixture or how slow I try and do this step, I always make a mess! Chocolate ends up everywhere.
Quinoa is a new step, so I wasn’t too sure how evenly it would stay through the chocolate. Each time I scooped out some more mixture to put into the moulds I gave it a good stir. I was left with a fair amount of it in the last little bit in the pot though. I guess that’s something I’ll have to experiment with.
Once you’ve filled up your moulds, carefully transfer them to the freezer and let them do their thing! Fingers crossed they turn out just like I’ve imagined.
Fast Forward a few Hours…
Success! The Crispy Chocolate and Peanut Butter Fat Bombs are delicious. The twins weren’t fussed that the quinoa was in them and I thought it added great texture (not that I need to be eating them). The quinoa did sink down to the bottom of the moulds, but this just created a crispy top to the fat bombs once I popped them out.
Cole called the quinoa his little bugs (haha) and Norah just agreed with me that they were crispy.
Melty.
A word of warning; they melt quickly. Serve them straight from the freezer. They might seem hard at the beginning, but it wont take much for them to soften. Especially in little hot hands. If you give these to the kiddos on a warm day, they will make a mess. Now that the twins are a little older though, they eat them quicker, which then means less mess.
If you’re looking for a chocolate or peanut butter treat you can take out and about, or would prefer to have less mess, you might like to try our Avocado and Peanut Butter Brownies or Cashew, Coconut and Chocolate Bliss Balls.
Crispy Chocolate and Peanut Butter Fat Bombs
An indulgent quinoa Crispy Chocolate treat.
Ingredients
- 270 g Coconut Oil 270g of fat
- 270 g Natural, Smooth Peanut Butter 128.5g of fat
- 1 cup cacao powder
- 1/2 cup maple syrup
- 1/3 cup quinoa 1.2g of fat
Instructions
-
Place the quinoa in a sieve and rinse under running water.
-
Put a frying pan on a medium high heat. Dump the rinsed quinoa into the frying pan. Stir often until the quinoa is a toasty colour. This'll take about 4-5 minutes.
-
Put a saucepan on top of your kitchen scales and measure out the rest of the ingredients.
-
Place the saucepan onto a medium, low heat and stir continuously until you have a smooth chocolate sauce.
-
Add the toasted quinoa and stir evenly through the chocolate.
-
Pour or spoon the mixture into small moulds. Stir the mixture often to keep the quinoa even.
-
Carefully put the moulds into the freezer.
-
Divide the total fat content with the amount of fat bombs you have made to get the individual fat content.
-
Freeze for at least 3 hours. Serve straight from the freezer.
Recipe Notes
Total fat content: Approximately 399.7g
Approximately 12.8g of fat per serve (when making 31 fat bombs)
IF YOU LOVED THIS RECIPE, SUBSCRIBE NOW TO RECEIVE ALL OUR NEW RECIPES WITH THE FAT CONTENT ALREADY CALCULATED FOR YOU.