Keto Coconut Cream Peppermint Fat Bombs Recipe

Gluten Free
Snacks
Vegan
Vegetarian
4.5/5
(6 reviews)
Keto Coconut Cream Peppermint Fat Bombs
Zylo Recipes

Description

Imagine biting into a cool, creamy center that melts effortlessly in your mouth, releasing a refreshing burst of peppermint. These delightful coconut treats offer a symphony of textures and flavors, beginning with a smooth, rich chocolate coating that gives way to the luscious coconut interior. The peppermint infusion adds a vibrant, invigorating element, making each bite a revitalizing experience.

These are perfect for those moments when you crave a sweet treat without the guilt. The coconut base provides a subtle sweetness and a satisfying density, while the peppermint elevates the flavor profile, creating a balanced and harmonious combination. Crafting these little delights is surprisingly simple.

The key lies in achieving the perfect consistency for the coconut filling. It should be soft and easily blendable, almost like a thick paste. This ensures a smooth and creamy texture that complements the crisp chocolate shell.

Feel free to adjust the amount of peppermint extract to suit your personal preferences. Start with a small amount and gradually add more until you reach your desired level of minty freshness. The beauty of this recipe is its adaptability; you can tailor the sweetness and the peppermint intensity to create a treat that perfectly matches your palate.

These are more than just a sweet snack; they are an experience. The combination of the cooling peppermint, the rich coconut, and the decadent chocolate creates a truly irresistible treat. Whether you enjoy them as an afternoon pick-me-up or a light dessert after dinner, these coconut peppermint delights are sure to satisfy your cravings and leave you feeling refreshed.

Plus, their elegant presentation makes them a wonderful treat to share with friends and family, or even to gift during the holidays. Each bite is a miniature celebration of flavor and texture, a perfect harmony that will leave you wanting more.

Preparation Time

Prep Time
1 h 0 min
Cook Time
0 min
Total Time
1 h 0 min

Nutrition Information

Per 1 servings (per fat bomb) serving
C
Calories
150 Kcal

C
Carbs
2 g
Fi
Fiber
1 g
Sugar
1 g

P
Protein
1 g

C
Fats
15 g
Saturated Fats 13 g
Unsaturated Fats 2 g

Cholestrol 5 mg
Sodium 10 mg
Potassium 20 mg
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Ingredients

    1.
    Erythritol by Organic Life Nutrition
    Erythritol by Organic Life Nutrition
    5 tablespoon
    2.
    Coconut Oil
    Coconut Oil
    2 tablespoon
    3.
    Coconut Oil
    Coconut Oil
    2 tablespoon
    4.
    Raw Coconut Butter by Artisana Organics
    Raw Coconut Butter by Artisana Organics
    ½ cup
    5.
    Cocoa Powder, Unsweetened
    Cocoa Powder, Unsweetened
    ¼ cup
    6.
    Mint Extract
    Mint Extract
    ½ teaspoon

Instructions

    1.
    Arrange 9 paper truffle/mini cupcake cases.
    2.
    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.
    3.
    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.
    4.
    Remove the coconut mixture from the fridge and divide it into 9 even portions (roughly a heaped teaspoon each). Roll into individual balls and place each in a cupcake 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.
    5.
    While the coconut mixture is in the freezer, prepare the chocolate shell. Add the cocoa powder, remaining erythritol, and the remaining coconut oil to a food processor. Blend until you are left with a smooth chocolate sauce.
    6.
    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 toothpick and dip them 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.