Total Time: 1 hour 30 minutes
Prep Time: 10 minutes
Serves: 24 fat bombs
½ cup coconut oil, solid, room temperature
2 tsp peppermint extract
¼ cup heavy cream
3 tbsp shredded coconut
2 tbsp monk fruit sweetener or erythritol
2 tbsp butter
2 tbsp + 1 tsp unsweetened cocoa powder
100g raw cocoa butter
1 tbsp heavy cream
Using a hand mixer, mix coconut oil, peppermint extract, monk fruit sweetener (or erythritol) shredded coconut, at high speed to turn the mixture into a paste.
Scoop mixture into a silicone mold. Put silicone mold in the freezer and freeze until firm, about 1-2 hours.
In a microwave-safe bowl, in 30- second increments, microwave chocolate ingredients until thawed, a little over 1 minute total (**see note below!). Mix after each microwave session. (The mixture should remain thick like melted chocolate).
Transfer silicone mold from freezer and pop coconut mixtures out.
Using a fork, carefully drabble coconut mixture into melted chocolate, put on parchment paper, and let harden in the freezer. (Optional: after ten minutes in the freezer, remove fat bombs and drizzle remaining chocolate over the top.)
When chocolate-coating has hardened, transfer from the freezer.
Store in freezer and allow to thaw and soften for about 10 minutes before eating.
**The microwave used in this recipe and melt the chocolate was 900 watts. If your microwave is stronger, you will need to decrease it to 50% power. If your microwave is much stronger than 900 watts melt the chocolate ingredients over a double-boiler.
Serving Size: 1 Fat Bomb
Calories Per Serving: 104
% DAILY VALUE
Total Fat 11.7g 18%
Sodium 1.5mg 0%
Total Carbohydrate 1.6g 1%
Dietary Fiber 1.3g 5%
Iron 0.1mg 0%
Protein 0.2g 0%
Calcium 1mg 0%
Vitamin A 20.6µg 1%