THE ULTIMATE MINT CHOCOLATE
FAT BOMB
Dear Friend,
Are you on a Keto journey? Do you love healthy satisfying sensational snacks? The Ultimate Mint Chocolate Fat Bomb is super easy and perfect for a mini treat or snack! My 2 year old, 7 year old, and hubby all love them! I hope you enjoy this recipe has much as we do and welcome your comments. You can also like my FB page, MKFitPassion, to follow my family's current healthy lifestyle journey.
Love,
Michelle
Are you on a Keto journey? Do you love healthy satisfying sensational snacks? The Ultimate Mint Chocolate Fat Bomb is super easy and perfect for a mini treat or snack! My 2 year old, 7 year old, and hubby all love them! I hope you enjoy this recipe has much as we do and welcome your comments. You can also like my FB page, MKFitPassion, to follow my family's current healthy lifestyle journey.
Love,
Michelle
THE ULTIMATE MINT CHOCOLATE FAT BOMB RECIPE
INGREDIENTS:
Chocolate Layer
* 1/2 cup Coconut Oil
* 2 TBSP Cacao Powder
* 1/16 tsp (or small pinch) of sea salt
* 1 scoop Stevia
White Mint Layer
* 1/2 cup Coconut Butter
* 1 TBSP Coconut Oil
* 2 scoops Stevia
* 2 - 4 drops Peppermint Essential Oil
NOTES:
Using a combination of coconut oil and coconut butter makes for a bark that hold's it's form better and makes it even sweeter! Coconut butter is simply made from ground coconut, just like you would make peanut butter from ground peanuts. I will share it took me a while to buy my first jar of coconut butter, but oh boy then I realized how amazing it is!! I seriously can eat it straight as an easy fat bomb. Definitely worth trying!!
Chocolate Layer
* 1/2 cup Coconut Oil
* 2 TBSP Cacao Powder
* 1/16 tsp (or small pinch) of sea salt
* 1 scoop Stevia
White Mint Layer
* 1/2 cup Coconut Butter
* 1 TBSP Coconut Oil
* 2 scoops Stevia
* 2 - 4 drops Peppermint Essential Oil
NOTES:
Using a combination of coconut oil and coconut butter makes for a bark that hold's it's form better and makes it even sweeter! Coconut butter is simply made from ground coconut, just like you would make peanut butter from ground peanuts. I will share it took me a while to buy my first jar of coconut butter, but oh boy then I realized how amazing it is!! I seriously can eat it straight as an easy fat bomb. Definitely worth trying!!
DIRECTIONS:
1. If your coconut oil is in a liquid state combine all Chocolate Layer ingredients in a glass measuring cup. If your coconut oil is in a solid state combine all Chocolate Layer ingredients in a small pot and heat on medium low heat until coconut oil is melted and ingredients are combined.
2. Pour Chocolate Layer in a medium sized class pyrex dish. I have found a 9 x 12 casserole dish to be to big for an even bark of proper thickness. Your dish can be a circle or square. Rinse out your measuring cup or pot to re-use for the White Mint Layer.
3. If your coconut butter and oil are soft combine all White Mint Layer ingredients in a glass measuring cup. If your coconut butter and oil are solid combine all White Mint Layer ingredients in a small pot and heat on medium low heat until the coconut butter and oil are melted and ingredients are combined.
4. Drizzle White Mint Layer in zig zagging lines across the Chocolate Layer. Then use the end of a knife and zig zag the mixture in the opposite direction, just a little bit (if you over mix the two dark and white will completely mix). Zig zagging with a knife will create a marble like effect once frozen.
5. Stick your glass container in the freezer for 20-30 minutes to harden the mixture. Make sure the container is flat to create even fat bombs.
6. After 20-30 minutes check to make sure the mixture is frozen. You can then use a knife to pop out the bark and cut or break into pieces. I then store the pieces in a smaller lidded glass container in the freezer. The fat bombs are best enjoyed frozen because at room temperature they might melt. Enjoy!
1. If your coconut oil is in a liquid state combine all Chocolate Layer ingredients in a glass measuring cup. If your coconut oil is in a solid state combine all Chocolate Layer ingredients in a small pot and heat on medium low heat until coconut oil is melted and ingredients are combined.
2. Pour Chocolate Layer in a medium sized class pyrex dish. I have found a 9 x 12 casserole dish to be to big for an even bark of proper thickness. Your dish can be a circle or square. Rinse out your measuring cup or pot to re-use for the White Mint Layer.
3. If your coconut butter and oil are soft combine all White Mint Layer ingredients in a glass measuring cup. If your coconut butter and oil are solid combine all White Mint Layer ingredients in a small pot and heat on medium low heat until the coconut butter and oil are melted and ingredients are combined.
4. Drizzle White Mint Layer in zig zagging lines across the Chocolate Layer. Then use the end of a knife and zig zag the mixture in the opposite direction, just a little bit (if you over mix the two dark and white will completely mix). Zig zagging with a knife will create a marble like effect once frozen.
5. Stick your glass container in the freezer for 20-30 minutes to harden the mixture. Make sure the container is flat to create even fat bombs.
6. After 20-30 minutes check to make sure the mixture is frozen. You can then use a knife to pop out the bark and cut or break into pieces. I then store the pieces in a smaller lidded glass container in the freezer. The fat bombs are best enjoyed frozen because at room temperature they might melt. Enjoy!
