Makes: 32 fat bombs
4 ounces unsweetened baking chocolate
6 ounces Salted Kerry Gold Butter, soft
1/2 teaspoon vanilla
1/2 teaspoon Stevia Glycerite
Peanut Butter Layer
1 cup peanut butter (or your favorite nut or seed butter)
4 ounces Salted Kerry Gold Butter, soft
Spray an 8x8 inch pan with baking spray and line with parchment. It does not need to cover all 4 sides, just the bottom and up two opposite sides. The baking spray helps it stick to the pan.
Finely chop the chocolate and begin melting it in a double boiler for best results.
Put the 6 ounces of butter in a medium bowl and sift the powdered sweetener over. Mix with a hand mixer until the sweetener begins to dissolve.
Check the chocolate. Add the melted chocolate, vanilla, and stevia glycerite to the butter and beat until fluffy and almost mousse-like. This will take several minutes.
Spread 1/2 of the mixture into the prepared 8x8 pan and place into the freezer. NOTE: If the chocolate was too hot and melts the butter, just put the mixture into the refrigerator for a few minutes until it cools-off and it will whip.
Blend the ingredients for the peanut butter layer with a hand mixer until nice and light. Spread all of the peanut butter on top of the chocolate layer and place into the freezer for 5-10 minutes or until slightly firm to the touch.
Spread the chocolate mixture on top of the peanut butter layer and refrigerate over-night.
Run a sharp knife along the sided of the pan that were not lined with the parchment and lift the whole thing out of the pan by puling up on the parchment. Cut into 32 pieces with a sharp knife and store in an air tight container in the refrigerator. Keeps up to 10 days in the refrigerator.
Serving size: 1 serving
Net carbs: 2g