1-1 ½cupVanilla Rebel ice cream or other keto friendly ice cream of choice
For the top layer:
2tablespoonButter unsalted
2tablespoonSwerve brown sugar substitute
¼cupHeavy whipping cream
2tablespoonPeanuts
For the Chocolate dipping sauce:
â…“cupBake Believe dark chocolate chips
1tablespoonCoconut oil
Instructions
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 â…” 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.
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