Chocolate Covered Chocolate Chip Fat Bombs

🧈 Ingredients:

For the Fat Bomb Base:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened peanut butter (or almond butter)
• 1/4 cup butter (softened)
• 1/4 cup powdered erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips

For the Chocolate Coating:

• 1/2 cup sugar-free chocolate chips
• 1 tbsp coconut oil

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🍴 Instructions:

1. Make the Dough:
   In a bowl, mix almond flour, coconut flour, peanut butter, butter, erythritol, and vanilla until smooth and combined. Fold in the chocolate chips.
2. Form Fat Bombs:
   Roll into small balls (about 1-inch). Place them on a lined tray and freeze for 15–20 minutes until firm.
3. Make Chocolate Coating:
   Melt the chocolate chips and coconut oil together (microwave in 30-sec bursts or use a double boiler), stirring until smooth.
4. Dip & Chill:
   Dip each chilled fat bomb into the melted chocolate to coat, then place them back on the tray. Refrigerate or freeze for 10 more minutes until set.

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💡 Tips:

• Store in the fridge (up to 1 week) or freezer (up to 1 month).
• Add chopped nuts or sea salt on top before the coating sets for extra flair!