Combine the vanilla, peanut butter, and coconut oil in a small heat-proof bowl. Pour half the peanutbutter mixture into 6-12 small silicone muffin liners or othersilicone molds. The molds and/or muffin liners can be up to 1/3 full, and they can be less full but not more.
Pop the first peanut butter layer into the freezer (or, if it's winter where you live you may be able to set them out on the porch for this step!) and combine the gelatin, raspberries and strawberries, and stevia with an immersion blender in a small saucepan. Allow the gelatin to absorb the berry juice for 5 minutes, and then heat over medium heat for 3-5 minutes until it is melty again. Allow to cool for about 10 minutes (so it won't melt the peanut butter mixture too much) and then pour the berry mixture evenly over the peanutbutter mixture. Freeze again, for about 10 minutes.
If necessary, re-melt the peantubutter mixture that is remaining. Once the jelly layer is set, pour the rest of the peanutbutter mixture evenly over the fat bombs. Top with a tiny bit of flake sea salt if desired. Set in the fridge to set.
Once set (4+ hours), pop the fat bombs out and keep them covered, in the fridge, for up to 1 month.
PB&J Fat Bombs
Amount Per Serving (1 g)
Calories 142Calories from Fat 135
% Daily Value*
Saturated Fat 9g45%
Polyunsaturated Fat 2g
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com