Once upon a time, I bought a gummy bear mold with intentions to make homemade gummy bears. But when the mold came I realized I had no gelatin. But I’d already spent a whopping $10.89 of my hard-earned cash, so I had to do something with this mold while I waited for my Vital Proteins gelatin to arrive.
And because chocolate fixes everything (or something like that), I knew this problem could be solved with some chocolate fat bombs. So I painstakingly calculated how much fat bomb batter I would need to make to fill each of the 50 bear cavities, and set to work. Either I stayed up too late last night (I did; 1 am) or I am paying the price for not doing math my senior year of high school (didn’t need to; did trig as a junior). Because the recipe actually made 150 mini bears! Actually the recipe probably makes more like 200 but I got sick of filling molds….
So now I have #chocolatefatbombsfordayzzz. But I’m not complaining, because these are seriously delicious. I was still hungry this morning after eating 2 fried eggs, so I ate a few of these and they’ve kept me satisfied for hours.
I recommend that you get a gummy bear mold; not just for this recipe but for the gummy bears that I will eventually make when I get my gelatin!
- ½ cup coconut oil, melted
- ⅓ cup nut butter of choice (I used pecan butter)
- ¼ cup cocoa powder
- 1 tablespoon maple syrup (or stevia to taste for sugar-free)
- 1 teaspoon vanilla extract
- Pinch salt
- In a bowl, combine all ingredients and mix well.
- Spoon into gummy bear molds (will have to do in batches) or other mold of choice.
- Freeze until set and pop out of molds.
- Store in an airtight container in the fridge.
Love this! Can you use P2 (powdered peanut butter)?
Also, I have a silicone ice tray which is much larger than gummy bears… would you fill half way??
Thank you!
Yes to everything; hope you enjoy! 🙂
Just made mine! They are in the freezer!
These are cute! I eat a lot of homemade chocolate, made either with cacao butter or coconut oil 😉