Coconut Cream Peppermint Fat Bombs

About

These deliciously creamy coconut fat bombs are infused with a burst of refreshing peppermint and encased in a chocolate shell. Perfect for snacking or an after-dinner treat!

The recipe calls for erythritol as the sweetener however you can use your own preferred low carb sweetener of choice. The recipe also calls for ½ teaspoon of peppermint extract. You can use more or less of this according to personal taste dependant on how strong a flavor you require.

The coconut butter will need to be relatively soft and paste like in order to blend well, and create a smooth consistency. If your coconut butter is quite firm, simply add it to a bowl with 3-4 tablespoons of hot water and stir to create a paste.

Ingredients

5 tablespoon erythritol by organic life nutrition
2 tablespoon coconut oil
½ cup coconut oil
½ cup raw coconut butter by artisana organics
¼ cup cocoa powder, unsweetened
½ teaspoon mint extract

Instructions

Arrange 9 paper truffle/mini cupcake cases.
Add the softened coconut butter to a food processor along with 2 tablespoons of coconut oil, 3 tablespoons of erythritol and the peppermint extract. Blend until you have a completely smooth paste.
Spoon the coconut mixture into a bowl and transfer to the refrigerator for 20-30 minutes to firm. The consistency should be easy to scoop and roll.
Remove the coconut mixture from the fridge and divide into 9 even portions – roughly a heaped teaspoon each. Roll into individual balls and place each in a cup cake case. Transfer to the freezer for 5-10 minutes. The coconut needs to be cold enough to set the chocolate on contact but not frozen through.
Whilst the coconut mixture is in the freezer, you can prepare the chocolate shell. Add the cocoa powder, remaining xylitol and the remaining coconut oil to a food processor. Blend until you are left with a smooth chocolate sauce.
Remove the coconut balls from the freezer, and taking each one in turn, coat in the chocolate sauce. You can simply lower them into the mixture with a spoon or attach them to the end of a wooden skewer or tooth pick and dip into the chocolate. Return the chocolate coated fat bombs to their cases and refrigerate for a further 5 minutes to ensure the chocolate is set.