1-1 ½cupVanilla Rebel ice cream or other keto friendly ice cream of choice
For the top layer:
2tablespoonSwerve brown sugar substitute
¼cupHeavy whipping cream
For the Chocolate dipping sauce:
⅓cupBake Believe dark chocolate chips
Place the ingredients for the bottom layer into a mixing bowl, and blend on high until a loose dough has formed.
Press a small amount of the dough into 12 sections of a small square or rectangular candy mold, filling them about ¼ of the way full.
Add the vanilla ice cream to a bowl, and microwave for about 15 seconds until it becomes the consistency of a thick soup.
Place the ice cream on top of the base layer in the candy mold sections, filling them about ⅔ of the way full.
Put the fat bombs into the freezer to set for 2 hours, or until the ice cream has hardened.
Add two tablespoons of butter to a pot over medium-low heat on the stove.
Once the butter has melted, whisk in 2 tablespoons of Swerve brown sugar substitute and ¼ cup of heavy whipping cream. Let the mixture cook mostly undisturbed for about 15 minutes until a thick caramel has formed. If the sauce breaks apart, add a tad of water to the pot and stir, it should easily come back together.
Let the caramel sauce cool, and then use a spoon to place a thin layer on top of the fat bombs, filling the sections the rest of the way full.
Top each fat bomb with a few peanut halves.
Return the fat bombs to the freezer to set for an additional hour.
Place the chocolate chips and one tablespoon of coconut oil in a microwave safe bowl. Heat at 30 second intervals until the chocolate is completely melted and the mixture is combined.
Let the chocolate sauce cool slightly before serving as a dipping sauce for the Snickers ice cream fat bombs.