Chocolate Covered Chocolate Chip Fat Bombs

Ingredients

• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 tbsp peanut butter or almond butter (optional for flavor)
• 1/4 cup powdered erythritol or keto sweetener
• 1/2 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips
• 1/2 cup sugar-free dark chocolate (for coating)
• 1 tsp coconut oil (for melting coating chocolate)

Instructions

1. Prepare the filling:
   In a bowl, beat together cream cheese, butter, nut butter (if using), sweetener, and vanilla until smooth and fluffy.
2. Fold in chips:
   Gently stir in the sugar-free chocolate chips.
3. Form balls:
   Scoop and roll the mixture into small balls (about 1 inch) and place them on a parchment-lined tray. Freeze for 30–60 minutes or until firm.
4. Make chocolate coating:
   In a microwave-safe bowl, melt the sugar-free dark chocolate and coconut oil in 30-second bursts, stirring in between, until smooth.
5. Dip the fat bombs:
   Dip each chilled fat bomb into the melted chocolate using a fork, allowing excess to drip off. Place back on the parchment.
6. Chill again:
   Refrigerate or freeze the dipped bombs for 10–15 minutes until the coating sets.

Storage:

Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.

Would you like a dairy-free or nut-free version too?