These Thin Mint Almond Butter Fat Bombs are refreshing, delicious, and taste like a Thin Mint Girl Scout Cookie! They are the perfect treat to store in the freezer for those moments when you need a healthy, chocolatey treat.
Girl Scout Cookie Flavors are the SHIZ
Growing up, you always knew it was girl scout cookie season because we had absolutely NO freezer space. Please tell me we weren’t the only family on the earth that stored all of our girl scout cookies in the freezer! Whether it was to preserve the cookies because we couldn’t eat them fast enough or because the cookies just taste better cold, I loved eating them out of the freezer.
We were a shortbread, samoas, and thin mint girl scout cookie family! Though I still have my share of girl scout cookies throughout the week, I try to recreate healthier recipes that based on favorite girl scout cookie flavors! Have you tried our Crockpot Samoa Steel Cut Oatmeal? It is the perfect to die for breakfast, people. Then there are these delicious Thin Mint Almond Butter Fat Bombs. YUMO.
Speaking of shortbread cookies, be sure to try our Almond Flour Shortbread Cookies!
Thin Mint Almond Butter Fat Bombs
Truth. These Thin Mint Almond Butter Fat Bombs are my favorite fat bomb, ever! They’re just so minty and chocolatey and perfect in every way. AND- if you like Thin Mint Girl Scout Cookies, then these will be your jam…I promise! These babies are made with an almond butter base, sweetened with maple syrup, and flavored with mint extract. Let’s take a look at everything you’ll need!
What You Need
If you’re not an almond butter person, I suggest going cashew butter before peanut butter just because peanut butter has such a distinct flavor.
Fat Bomb Recipes
Thin Mint Chip Almond Butter Fat Bombs
These Thin Mint Almond Butter Cups are refreshing, delicious, and tastes like a Thin Mint Girl Scout Cookie! They are the perfect treat to store in the freezer for those moments when you need a healthy, chocolatey treat.
- 2/3 cup all-natural almond butter
- 1/4 cup melted coconut oil
- 1/4 cup cocoa powder
- 1/4 teaspoon mint extract
- 1/4 cup maple syrup (or 1/4 teaspoon liquid stevia)
- pinch of salt
- 2 tablespoons mini chocolate chips, for topping
- First, line muffin tin with nonstick cupcake liners and set aside.
- Place all ingredients except for salt and chocolate chips into a medium-sized bowl and mix well.
- Using a tablespoon as your scoop, scoop a heaping tablespoon of batter into each muffin liner. Repeat until you’ve evenly distributed into 12 liners.
- Sprinkle sea salt and chocolate chips on top of cups.
- Place in freezer for at least 20 minutes or until firm.
Tips & Notes
- If your batter isn’t easily poured into the cupcake tin, add more melted coconut oil. You do not want your batter to be too thick and sometimes thickness is dependent on how oily your nut butter is.
- Option to replace maple syrup with honey or liquid stevia.
- Option to replace almond butter with any other nut butter such as cashew or peanut.
- Store in the freezer for up to 3 months.
Nutrition FactsServing Size: 1 cup Calories: 158 Sugar: 6 Sodium: 40 Fat: 13 Carbohydrates: 10 Fiber: 2 Protein: 13
Keywords: fat bombs
Hi! I was just entering the nutrition info manually into My Fitness Pal and it’s only calculating just under 3g of protein per bomb. I’m curious how you got 13 each!
One simple word for this is: YUMMYYYYYY
Made these and they were good. I did have to add a bit more mint so that you didn’t taste the nut butter so much. But is there a way to make them more crisp? More like a Thin Mint?
I’m curious too. I also can’t have coconut oil because of cholestrol. Coconut oil is just a butter and can be subbed a lot of times for other fats and oils. For this recipe, I’m curious if you could just a cholestrol friendly margarine melted down. It’ll seize back to a solid in the fridge like coconut oil does in this recipe. You can try a very mild tasting olive oil but add it a drip at a time since the oil here is really just for texture and to dilute the nut taste, but it’s more liquid than coconut oil, so you’ll probably want to use less.
Woops, responded to wrong comment
Would another oil work as well? Im trying to watch my cholestorol and coconut oil isnt recommended 🙁
Woops- replied to wrong post. I’m curious too. I also can’t have coconut oil because of cholestrol. Coconut oil is just a butter and can be subbed a lot of times for other fats and oils. For this recipe, I’m curious if you could just a cholestrol friendly margarine melted down. It’ll seize back to a solid in the fridge like coconut oil does in this recipe. You can try a very mild tasting olive oil but add it a drip at a time since the oil here is really just for texture and to dilute the nut taste, but it’s more liquid than coconut oil, so you’ll probably want to use less.
what about using an avocado instead of oil to keep them fudgey?
I made these and they were AMAZING! So delicious. Just a quick question- does the brand of coconut oil matter at all? I made these at my house with Trader Joe’s coconut oil and absolutely loved them (my friend and I may or may not have eaten them all on St. Patrick’s day) however, I made them at my moms house with a different brand of coconut oil she bought at Homegoods and they tasted almost soapy? We figured it had to be the coconut oil because everything else was the same. Any ideas? Thanks!
It could for sure be the coconut oil. A lot of the products sold at Home Goods are near expiration so it could for sure be that!
I made these! So good but had a strong coconut after taste to me (not a big fan of coconut). Any advice or substitute that could be used for coconut oil? Maybe more mint? I’m obsessed with all things mint and chocolate together and wanted to love these!!
You could do a tablespoon less of coconut oil and a little more mint 🙂
The mint nut utter cups were AH-MAZING!!!! I would have made more, because let’s be honest, I could eat them all, plus the peanut butter cups but I was out of maple syrup…..maybe that’s a good thing!! For real though, MAKE these an absolutely delicious healthier treat option!
SOOOOOO good, right?!
I am really looking forward to trying out this recipe! I love Thin Mints. Could I use less maple syrup though or stevia instead?
Yes to either!
I need to make one of your nut butter cup recipes! This weekend, it’s decided. Thanks for sharing!
These sweeties absolutely makes me feel better after a big day!!!
btw Lee, you must have a beautiful teeth!! I can see it from the bite of the first picture xD xD