These chocolate peppermint
candies fat bombs are great at curbing hunger without increasing carbs.
Today’s recipe is super simple. It may look like a lot of ingredients but it really isn’t.
No, don’t go away! Three of those bottles is just because I have them; they are totally unnecessary!
My coconut oil is refined because we do not care for the unrefined coconutty taste and it sits on my counter and it has been warm, so it is pretty soft. The butter on the other hand is fresh out of the refrigerator, so I grated it to make it easier to combine.
The next ingredient is the only one that is really unusual . . . coconut butter or also called coconut manna. It is simply processed coconut. Literally, I put unsweetened coconut into my food processor and processed until it was kind of smooth. (It can be processed until completely smooth if you have the patience or inclination to do so.)
Next add cocoa powder, three drops of peppermint spirits, a tiny bit of cinnamon, and a tiny bit of instant coffee–Michael says this one I bought is gross when drunk, so I’ll be able to make oodles of these fat bombs before I run out of it.
For sweetener, add powdered sweetener of your choice. I use Sukrin Melis/Icing or powdered Swerve. You could also take your favorite granulated sweetener and blend it in a coffee grinder to powder it. You could also just use your favorite liquid sweetener. I used 4 heaping teaspoons of melis, about 8 drops of chocolate liquid stevia, about 8 drops of vanilla cream liquid stevia, and about 4 drops of liquid stevia concentrate. :/ We like it a little bit sweet. (I only use all those liquid stevias because I’ve had them in my refrigerator forever and I might as well use them up. )
I added the rest of the ingredients and then thought I had done something wrong and forgot to take a picture before blending, so there is no picture here.
But this is what it looks like once it is all whipped together.
At this point you could put it all into a glass dish and pop it into the refrigerator until it sets or in the freezer if you are impatient. But I prefer to put it in these little ice cube trays I found at dollar tree. I think they are a great size.
I have ordered some really cute smiley face candy molds. I’m eager for them to arrive but alas, I must have patience for my $2 purchase will take several weeks to get here.
Oh! I just scooped the fluff out onto the tray and spread it across with a spatula and continued doing so until all the holes were filled. Then I used the spatula to level it all off and clean it up a bit. You can see on the second tray where it isn’t as level because it was the last bits.
You can also melt the butter and the oil together and use a hand blender to emulsify it all together, then just pour it into the cups or dish. I think it sets up a bit harder if it is melted first, but I’ll have to wait until later to decide for sure.
Now, I can almost hear some of you asking why on earth you’d want to eat a fat bomb. Well, when you are on a ketogenic diet, the object is to get your body to burn fat for fuel instead of glucose. If you a lot of carbs or a lot of protein, your body will produce glucose and will burn that first, because it is easier to burn. So if you are hungry but have already eaten as much protein and carbs as you should, then fat bombs are to the rescue. It also helps that they are a sweet treat as well. If you are cold, you probably need to stoke that fat furnace as well, to get it going. As far as sugar free sweet treats go, these are the bomb.
Chocolate Peppermint Fat Bombs
- 4 ounces coconut oil (softened or melted)
- 4 ounces butter (I use salted. If you use unsalted, add 1/4 teaspoon salt) (softened or melted)
- 2 tablespoons coconut butter/manna
- 3 drops peppermint spirits
- 4 heaping teaspoons Sukrin Melis/Icing (or your preferred powdered sugar free sweetener)
- 1/4 teaspoon instant coffee granuals
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- liquid sweetener, as needed
- Place all ingredients in mixing bowl combine thoroughly with either a hand blender or a mixer.
- Fill candy molds, mini ice cube trays, or other rimmed container and chill or freeze until solid.
- Remove from molds and serve. (If large rimmed container was used, cut into pieces and store in plastic zipper bags until serving.)
Until next time, God bless,