Recently, I was perusing Pinterest when I read about these “fat bombs”. To be honest, the name didn’t sound super appetizing. These “bombs” are basically made from a high-fat source – coconut oil, cocoa butter, cream cheese, etc. They are mixed with other natural flavors – berries, chocolate, nuts, etc. You form them into bite-sized shapes and they make for a great snack for that mid-morning boost of energy. It’s supposedly a really great snack for people on low-carb or ketogenic diets.
Honestly, I was interested because I do not need an excuse to eat cream cheese. One of my favorite desserts is cheesecake. For this recipe, I wanted to replicate the flavor and texture of a cheesecake crossed with a peanut butter cup. It comes together super quickly, and makes for a great snack! It’s not overwhelmingly sweet, and the cacao nibs add a sophisticated bitterness to evens out the sweetness from the cream cheese and peanut butter. Just make sure to pace yourself – they are small so you’ll want to eat all of them in one sitting.
Peanut Butter Cup Cheesecake Bombs
- 8oz cream cheese (1 block), room temperature
- 1/2 cup natural peanut butter (I used one of those peanut butter grinders at the grocery store and I chose the honey roasted peanuts)
- 1/4 cup cocoa powder
- 1 cup cacao nibs
- Optional: sweetener (sugar, honey, agave, stevia, etc.)
- Using a stand mixer fitted with a flat beater or a hand mixer, cream together cream cheese and peanut butter on low until smooth and fluffy. Beat in cocoa powder. Refrigerate for 10-15 minutes so it hardens and is easier to work with.
- Using a cookie scoop or 2 spoons, scoop out mixture and form into tablespoon-sized balls. Roll each ball in cacao nibs until generously coated. Serve chilled.
- Because I used a honey roasted peanut butter, I did not find that I needed additional sweeteners. Taste the cream cheese mixture before refrigerating to make sure it’s to your liking. If necessary, add sweetener of choice, 1 tsp at a time.