Peppermint Bark Fat Bombs

Peppermint Bark Fat Bombs >> a dreamy holiday treat that’s actually healthy! These two-layered fat bombs mix chocolate and peppermint for the ultimate healthy holiday dessert.

Love fat bombs? US TOO! Try some of our other recipesraspberry cheesecake, chocolate peanut butter, and crunchy rice crispy peanut butter fat bombs.

stack of fat bombs

Nut Butter-Based Dessert!

Sometimes it’s nice to mix it up during the holidays and make something other than cookies. We’re big fans of this actually. Re: Holiday Buckeyes, Peppermint Pretzel Bars, and Easy Pecan Pie Bars.

This year we’ve been all about the Fat Bomb. We love nut butter-based desserts, and most of our fat bomb recipes are made from nut butters. Here’s why we love them so much:

  • high fat
  • high protein
  • lower in carbohydrates
  • super creamy
fat bombs in muffin tin

Chocolate + Peppermint

2 layers are better than one and this creamy treat is going to get you an amazing combo of dark chocolate and peppermint.

Chocolate

Made with an almond butter base, the chocolate layer is infused with peppermint extract to make these minty, delicious, and slightly sweet!

  • Almond butter
  • Coconut oil
  • Peppermint Extract
  • Cocoa Powder
  • Maple

Peppermint

The peppermint layer Is actually cream cheese-based and sweetened with a little bit of maple syrup!

  • Cream Cheese
  • Coconut oil
  • Peppermint Extract
  • Maple

Keto Sweetener?

There are a variety of different sweeteners you can use in these fat bombs and while we prefer maple syrup, you can easily make these keto-friendly!

Liquid stevia would be our recommendation to make these keto. We recommend around 1/8 to 1/4 teaspoon of liquid stevia per layer to make these sweet enough for your tastebuds.

peppermint fat bomb

stack of fat bombs

More Fat Bombs

Recipe

Peppermint Bark Fat Bombs

Peppermint Bark Fat Bombs >> a dreamy holiday treat that’s actually healthy! These two-layered fat bombs mix chocolate and peppermint for the ultimate healthy holiday dessert.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
Author: Lee Funke
Yield: 12 1x
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

Chocolate Layer

  • 1/4 cup melted coconut oil
  • 1/2 cup all-natural almond butter, drippy
  • 1/4 cup maple syrup (or 1/4 teaspoon liquid stevia)
  • 1/2 teaspoon peppermint extract
  • 1/4 cup unsweetened cocoa powder
  • pinch of salt

Peppermint Layer

  • 4 oz. cream cheese, straight out of the fridge*
  • 2 tablespoons melted coconut oil
  • 1/2 teaspoon peppermint extract
  • 1/2 tablespoon maple syrup (or 1/8 teaspoon liquid stevia)

Toppings

  • 6 peppermint hard candies, finely diced/smashed
  • 3 tablespoons mini chocolate chips

Instructions

  1. First, line a muffin tin with muffin liners and spray them with nonstick cooking spray. Set aside.
  2. Next, prepare chocolate layer.
  3. Start by melting around 1/2 cup coconut oil in a microwave-safe bowl. If your coconut oil is hard, this should take around 30 seconds on high until fully melted.
  4. Then, use a 1/4 cup measuring cup to measure out 1/4 cup of melted coconut oil and set the rest of the coconut oil aside for the peppermint layer. Add 1/4 cup of melted coconut oil to a medium bowl.
  5. Next, add drippy almond butter, maple syrup, and peppermint extract and mix until combined.
  6. Add cocoa powder and salt and mix again until smooth.
  7. Place around 1 heaping tablespoon of the chocolate layer onto the bottom of 12 muffin liners. Then tap the entire muffin tray to make sure everything is even.
  8. Place in the freezer for at least 10 minutes to firm up a bit.
  9. While the chocolate layer is hardening, prepare peppermint layer.
  10. Place chilled cream cheese in a microwave-safe bowl, and microwave for 30 seconds to melt it, but not burn it. You want the consistency to be smooth and creamy*.
  11. Then, add 2 tablespoons of melted coconut oil and mix until smooth. If you have leftover melted coconut oil, you can pour this right back into the jar.
  12. Finally, add in peppermint extract and maple syrup and mix one more time until smooth.
  13. Once the chocolate layer has firmed up a bit, you can spoon on the second layer.
  14. Using a 1/2 tablespoon scoop, scoop around 1/2 tablespoon of the peppermint layer on top of the chocolate. Repeat until all 12 fat bombs are filled.
  15. Then, tap the entire muffin tray to even things out.
  16. Finally, sprinkle on smashed peppermint hard candies and mini chocolate chips.
  17. Place in the freezer for at least 2 hours to fully freeze.
  18. Once frozen, remove fat bombs from the muffin tin and store in either an airtight container or in a freezer-safe gallon-size bag for up to 3 months.

Notes

  • Cream cheese: the cream cheese needs to be warmed up or it will seize when it mixes with the melted coconut oil.
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