Vegan Peanut Butter and Milk Chocolate "Fat Bombs"

Simple, vegan, keto friendly, low-carb, sugar-free, gluten-free, Healthy fudge!

These Use mainly coconut oil, which is an amazing source of quick energy and healthy fats that help balance hormones, nourish your skin and are easy for your body to process. They're my favourite for having around the house and for on the road- and a great way to get a bit of extra coconut oil into your diet!

They're a perfect go-to quick energy food that are clean and good for you and the planet. 

They're great for hiking, packed lunches and taking on the road. They do tend to melt in hot weather, as all chocolate and fudge will, so pack with an ice pack to avoid a mess in the hot summer months. 

Peanut Butter Fudge:

Ingredients:
- 1 cup unrefined coconut oil
- 1/2 cup natural peanut or almond butter ( I prefer crunchy)
- 1/4 cup coconut cream
- liquid stevia to taste (I use a half vanilla stevia and half regular)
- Mineral salt to taste

Drizzled Topping:
- tbsp+ coconut oil
- tbsp+ coco powder
- tbsp+ coconut cream

optional:
- chopped walnuts
- shredded coconut
- Hemp hearts

Directions:

Melt all of the coconut oil peanut butter, and coconut cream in a small sauce pan over medium heat. The trick is to not let the coconut oil liquify too much, so that the ingredients blend properly.
Add in the stevia and salt to taste - I use approx 1/2 tsp vanilla stevia and 1 tsp liquid stevia and 1 tsp mineral salt.
Mix well and pour into any pan- I use a loaf pan, because that's what I have on hand.
Add any extras you would like. I like to sprinkle some coconut and chopped walnuts for texture.
Put in the fridge to set for about twenty minutes
To make drizzle melt the coconut oil and coco powder together and drizzle on top
Repeat with the coconut cream
Once it is mostly set at the top you can add the topping drizzle and let set for another half hour
Enjoy your nourishing, guilt-free dessert! 

Milk Chocolate:

Ingredient:
- 1/2 cup coconut oil
- 1/4 cup coconut cream
- liquid stevia to taste
- coco powder to taste ( I use about 4-5 tbsp depending how dark chocolate I want)
- mineral salt to taste
- cocoa nibs (optional)

0ptional: sub half coconut oil for butter and/or add a 1/4 cup nut butter

Directions:
Melt coconut oil and cream on low heat in a small sauce pan - do not over melt! It will not combine properly.
Remove from heat before coconut oil liquifies completely
Stir in the coco powder, stevia and mineral salt to taste
Put into your blender and blend until nice and creamy
Line a small pan or container with parchment or wrap and pour in - this makes about the size of a chocolate bar
If you'd like, you can now sprinkle on the cocoa nibs, or any other add on you'd like (Chopped nuts, coconut, etc.)
Place in the refrigerator or freezer to set
Enjoy!