Name: Dark Chocolate Peppermint Patty Fat Bombs
Prep time: 15 min
Cook time: 5 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: ½ cup (120mL) coconut oil, solid, room temperature; ¼ cup (60mL) heavy whipping cream; 3 tbsp (15g) unsweetened shredded coconut; 2 tbsp (24g) golden monk fruit sweetener; 2 tsp peppermint extract; 80g 90% dark chocolate bar

Description

This Dark Chocolate Keto Peppermint Patty Fat Bombs recipe is the perfect low carb treat to make to satisfy your craving for something chocolatey and minty! It is a trifecta of rich dark chocolate, creamy, and minty flavors that’s reminiscent of York peppermint patties. These fat bombs are low-carb, nut-free, gluten-free, grain-free, vegetarian, and contain minimal grams of net carbs per serving!

Ingredients

Filling:

½ cup (120mL) coconut oil, solid, room temperature
¼ cup (60mL) heavy whipping cream
3 tbsp (15g) unsweetened shredded coconut
2 tbsp (24g) golden monk fruit sweetener
2 tsp peppermint extract

Chocolate Coating:

80g 90% dark chocolate bar

Cook Mode Prevent your screen from going dark

Instructions

Filling: In a high-speed blender or using an electric mixer on highest speed, mix together all filling ingredients until mixture turns into a paste. Spoon mixture into silicone mold cavities before transferring silicone mold to the freezer to freeze filling until hardened, about 1-2 hours, depending on temperature of your freezer.
Chocolate Coating: To a small glass or stainless steel bowl, add dark chocolate. In a large pot over medium heat, using double boiler method (see note below), melt chocolate in bowl, stirring occasionally. Remove pot from stovetop and allow melted chocolate to cool slightly before moving on to next step, but before it starts to set.
Final Steps: Remove fat bombs from individual silicone mold cavities. Insert a toothpick into each one of the fat bomb fillings and dip into melted chocolate.
Place each into halved fruit or vegetable (see note below) or directly on to parchment paper-lined plate or baking sheet before transferring to the refrigerator for 1 hour to set. Once chocolate coating has fully hardened, remove fat bombs from the refrigerator and enjoy!

Recipe Notes:

Double Boiler Method: Instead of putting the chocolate bar directly in a pot to melt, we want to simmer water in a pot and set a bowl atop the simmering water. This is to ensure the chocolate does not burn and melts evenly. To successfully melt chocolate using the double boiler method, to a large pot, add just enough water to fill the bottom of the pan, but not too much that the water will touch the bottom of the bowl you plan to melt the chocolate in. Over medium heat with the bowl of chocolate atop the water, simmer the water, which will lead to the chocolate melting.

To Create A Rimless Peppermint Patty: To easily allow the excess melted chocolate to fall off the fat bombs and create a rimless patty, you can cut a crunchy vegetable or fruit (like a turnip, apple, or beet) in half and place on a plate or baking sheet flat side down. Alternatively, you can place on a parchment paper-lined plate or baking sheet, but the excess melted chocolate will yield a rim.

Net Carbs Per Serving: One fat bomb contains 1.7 grams of net carbs.

Refrigerator Storage: Store these Dark Chocolate Peppermint Patty Fat Bombs in the refrigerator in an airtight container and enjoy within 5-7 days.

Freezer Storage: Store these fat bombs in the freezer for up to 2 months. Before eating, allow fat bombs to thaw slightly before enjoying.

Looking for more free recipes?

Description

Ingredients

Instructions

Recipe Notes: