Okay, admittedly this picture does not exactly make these fat bombs look all that appetizing, lol. But don’t let the picture fool you. They are delicious and totally hit the spot when you’re craving something sweet and chocolaty.
Peanut Butter Cup Fat Bombs
8 oz cream cheese
1/2 cup creamy peanut butter
3 TBLS Swerve granulated
3/4 cup Lilly’s chocolate chips
Let cream cheese sit out for a bit to soften. Mix cream cheese, peanut butter & swerve until thoroughly blended.
Crush up the chips by quickly pulsing on medium in a food processor.
Scoop cream cheese mixture into about 1 tablespoon balls then roll in the crushed chocolate chips. I rolled mine twice.
Set fat bombs on a cookie sheet and place in freezer for a 30 mins. Then place in an airtight container and keep in the freezer.