The Good for you Treat
If you’re a “Brain Bomb” fan, then this Peanut Butter Fudge recipe is for you! What’s a “Brain Bomb,” you ask? It’s the 131 version of a “Fat Bomb,” something you’ve probably made, had, or seen, if you’ve been on a ketogenic diet for any stretch of time. Here at the 131 Method, we suggest whole, real foods most of the time, but every so often, we need a quick on-the-go snack. It’s part of your meal prep! A day without planning leaves too many variables, so having prepared meals and snacks is insurance against hunger pains gone wrong. More of a visual learner? Watch us make our Peanut Butter Fudge recipe here.
What’s the Difference?
Our Brain Bombs usually include MCT oil to help promote ketone production, which can lead to mental clarity. Popping a Brain Bomb, while following a low carb phase, actually keeps you in fat-burning mode, instead of the kind of snack most people grab: chocolate, chips, pretzels or even a few too many cashews.
This recipe has all the healthy fats contained in a typical fat bomb, but leans on full-fat coconut cream, which provides a much softer treat than standard recipes where the base is coconut butter, butter or coconut oil. When frozen, those ingredients get quite hard. Both are delicious…just different. So, if you’re looking for an ultra-rich fudge-like consistency, give these a try. If you want to go the more traditional route, check out our other Brain Bomb recipes. We have several unique flavors in the 131 Method program, which is a 12-week educational program to help you lose weight, learn about how your body works, heal your gut and manage your hormones.
Not a peanut butter fan? No problem! Sub in almond or sunflower butter instead.
Peanut Butter FudgePrint Recipe
- 1 cup natural salted peanut butter
- ½ cup coconut oil, melted
- 5.4oz can coconut cream
- ⅓ cup Swerve Sweetener Confectioners
- ¼ cup powdered peanut butter
- 1 teaspoon vanilla extract
- Pinch sea salt
- Add everything to a bowl and whisk until smooth and thick.
- Line a 9-by-13-inch pan with parchment and pour batter inside. Sprinkle top with extra salt, if desired.
- Refrigerate for about an hour, or until firm. Cut into 21 squares.
Calories: 147| Protein: 3.5g | Fat: 13.5g | Carbs: 3.5g | Fiber: 1.5g | Net Carbs: 2g