3-4tablespoonGranulated Swerve (or sweetener of choice)
¾ cupcreamy peanut butter + 1 Tablespoon Divided
½ cup+ 2 Tablespoons Divided
Combine the peanut butter, cream cheese, instant coffee, cocoa, sweetener, and chocolate chips together.
Once ingredients are well incorporated, form into balls using hands or a small cookie scoop. Line a baking sheet with parchment paper and add the fat bombs.
Combine the tablespoon of peanut butter and 2 tablespoons of chocolate chips and microwave for 20 seconds. Stir and keep warming up in 20 second intervals until melted. Drizzle on top of the fat bombs before freezing.
Freeze the pan of fat bombs until they set up, then place them into a freezer bag or freezer container. They can be stored in the freezer until ready to eat and will last up to 3 months. Thaw for a few minutes or until softened to your preference.
Feel free to adjust the amount of sweetener based on your preference. You can eat them right away, but they are very messy. Freezing them allows them to set up and gives the flavors a chance to marry together better.