It’s almost Halloween and I saw a commercial on the television for one of my favorite childhood candies, the Peppermint Patty. It made me start wondering whether I could recreate a sugar-free, low carb candy with the same dark chocolate and strong peppermint flavor. These fat bombs definitely fit the bill! Coconut oil comes either unrefined or refined. I used refined because I didn’t want the taste of coconut to interfere with the other flavors. Also, you can adjust the peppermint extract to your taste, but I like the intense, mouth-cooling experience that only a strong peppermint flavor can give. These are excellent as an after dinner mint, late afternoon snack to give you a boost of energy and, when stirred into a hot cup of coffee, they turn it into a wonderful mocha mint bullet proof coffee! I usually keep fat bombs in my refrigerator at all times and these have become my new favorite.
Dark Chocolate with Cool Peppermint Fat Bombs
Makes 12 candies
5 ounces (about 3/4 cup) no sugar added chocolate chips (such as Lily’s Dark Chocolate Baking Chips sweetened with stevia and erythritol)
1/4 cup coconut oil
2 teaspoons heavy cream
1/2 teaspoon pure peppermint extract, or to taste
3 drops food-grade peppermint essential oil (optional)
3-4 drops monkfruit extract or stevia, or to taste
Place the chocolate chips and coconut oil in a microwave safe bowl. Microwave on high in 30 second intervals until the chips are melted. Add the heavy cream, peppermint extract and monkfruit or stevia drops. Stir with a whisk until well combined and the mixture is smooth.
Divide the chocolate mixture equally between 12 silicone mini muffin cups, approximately 1 tablespoon per muffin cup. (If you have candy molds, you can make some fun shapes. See photo below.) Refrigerate until firm, about 30 minutes. (You can put them in the freezer for about 10 minutes to speed up the firming process.) Store the candies in the refrigerator.
Nutritional Information per fat bomb: 84 calories, 7.5 g total carbohydrate (3.3 g dietary fiber, 0 g sugars, 2.5 g sugar alcohols), 8.6 g total fat (4.1 g saturated fat, 0 g trans fat), 1 mg cholesterol, 0 mg sodium, 0.8 g protein. Net impact carbs: 1.5 grams
Recipe and photos by Kathy Sheehan, copyright 2018
All rights reserved. Please do not duplicate without the author’s permission.