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Keto Dark Chocolate Peppermint Patty Fat Bombs

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Ingredients
  

Inner layer

  • 2 tsp peppermint extract
  • ½ cup coconut oil solid, room temperature
  • 3 tbsp. shredded coconut
  • 2 tbsp. monk fruit sweetener or erythritol
  • ¼ cup heavy cream

Chocolate layer

  • 2 tbsp. + 1 tsp unsweetened cocoa powder
  • 2 tbsp. butter
  • 1 tbsp. heavy cream
  • 100 g raw cocoa butter

Instructions
 

  • Using a hand mixer, mix together peppermint extract, coconut oil, shredded coconut, monk fruit sweetener (or erythritol), heavy cream at speed high enough to turn mixture into paste.
  • Scoop mixture into silicone mold. Place silicone mold in freezer and freeze until solid, about 1-2 hours.
  • In a microwave-safe bowl, in 30 second increments, microwave chocolate ingredients until melted, a little over 1-minute total. Stir after each microwave session. (Be very careful to watch during this process. The mixture should remain thick like melted chocolate).
  • Remove silicone mold from freezer and pop coconut mixtures out.
  • Using a fork, carefully dunk coconut mixture into melted chocolate, place on parchment paper, and allow to harden in freezer. (Optional: after 10 or so minutes in the freezer, remove fat bombs and drizzle remaining chocolate over the top.)
  • Once chocolate-coating has hardened, remove from freezer and enjoy!
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