Fat bomb help

DietPrada

I melted some coconut oil, butter, peanut butter and cocoa together until it was liquid but not hot. Stirred in a softened packet of cream cheese and the mix went thick and lumpy, almost curdled. Anyone know why?

I set them in small moulds in the freezer and they taste ok, but the texture is not smooth. I would have thought all these ingredients would mix fine.

erika307

I don’t think you can “melt” cream cheese like that... that happened to me while trying to make strawberry cheesecake fat bombs. I normally make my chocolate peanut butter fat bombs with just butter, coconut oil, peanut butter, and cocoa powder, and I haven’t had any problems.

kpk54

My experience adding cream cheese is similar. I find it has to be whipped into (oily) things versus stirred. Otherwise it has a tendency to separate from other ingredients.

fatchimom

I had about the same experience-Lily's chocolate chips, heavy cream, peanut butter, and cream cheese. Heated in the microwave until melted, stirred, and yes, it had almost a "curdled" texture. Edible, but not great.

DietPrada

Ok, good to know. I won’t use it again. Thanks.

swezeytba

I wouldn't necessarily avoid using it. You might just have to cool your melted ingredients a little bit longer and then whip them together using a mixer.

grammargeek

You can use cream cheese with butter. Just don’t melt them. Let them get to room temperature and then mix them.