Coconut Fat Bombs
- 1 cup Wilson’s Coconut Oil
- 1 cup unsweetened cocoa powder
- 1 cup smooth peanut butter
- 1 teaspoon honey
In a 1L glass measuring jug, melt the Wilson’s Coconut Oil in the microwave in 20 second increments. Stir after each time until all of the white is gone and the oil is clear.
Stir in the cocoa powder and honey and then whisk with a fork until the mixture is smooth.
Add the peanut butter. Stir until the mixture is smooth and there are no major lumps.
Carefully, pour the chocolate mixture into ice cube trays.
Transfer to the freezer and chill until solid, about 30 minutes or so.
Store in an airtight container in the fridge or freezer.