Coconut Peanut Butter Chocolate Bombs


Everyone as a sweet tooth that needs to be satisfied once in awhile. Dessert and sugar cravings can be tough to deal with though when you’re trying to stay on a low carb, high fat diet. If you have the taste for something chocolatey, look no further than these coconut peanut butter chocolate bombs! These little candies of amazingness are a real treat and comparable to an actual peanut butter cup, minus all the junk! Made from a coconut oil base, they have a high fat content and swapping stevia in place of sugar really cuts down on the guilt too! They are absolutely delicious and super easy to make. We suggest making a whole bunch of them to keep in the freezer and have on hand whenever your sweet tooth strikes!

 Things You’ll Need:

  • A mini silicone candy mold, which can be found at most craft stores or online.
  • Room in your freezer for the mini molds to set.
  • A small pot for use over a stovetop
  • A few spoons


  • 4 tablespoons of dark chocolate cocoa
  • 4 tablespoons of refined or unrefined coconut oil
  • Peanut butter
  • 3 teaspoons of your favorite type of stevia
  • 1 teaspoon of vanilla extract
  • Pink Himalayan or Celtic sea salt

Cooking Directions:

  1. Melt down your coconut oil in a pot over the stovetop. It should melt down in about 45 seconds or so.
  2. Stir the cocoa, vanilla, and stevia into the melted coconut oil. Be sure to keeps it moving until it is smooth and without clumps.
  3. Pour the coconut-chocolate mixture into each mini silicone cup. Be careful not to overfill!
  4. After each cup is filled, add a small bit of peanut butter on to each cup with a spoon. This part takes a bit of eyeballing! Sprinkle with sea salt.
  5. Stick the filled mold in the freezer for about 20 minutes to harden, then enjoy!