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.
Nut Butter-Based Dessert!
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
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.
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
The peppermint layer Is actually cream cheese-based and sweetened with a little bit of maple syrup!
- Cream Cheese
- Coconut oil
- Peppermint Extract
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.
More Fat Bombs
Peppermint Bark Fat Bombs
- 6 peppermint hard candies finely diced/smashed
- 3 tablespoons mini chocolate chips
- First, line a muffin tin with muffin liners and spray them with nonstick cooking spray. Set aside.
- Next, prepare chocolate layer.
- 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.
- 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.
- Next, add drippy almond butter, maple syrup, and peppermint extract and mix until combined.
- Add cocoa powder and salt and mix again until smooth.
- 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.
- Place in the freezer for at least 10 minutes to firm up a bit.
- While the chocolate layer is hardening, prepare peppermint layer.
- 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*.
- 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.
- Finally, add in peppermint extract and maple syrup and mix one more time until smooth.
- Once the chocolate layer has firmed up a bit, you can spoon on the second layer.
- 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.
- Then, tap the entire muffin tray to even things out.
- Finally, sprinkle on smashed peppermint hard candies and mini chocolate chips.
- Place in the freezer for at least 2 hours to fully freeze.
- 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.
Tips & Notes
- Cream cheese: the cream cheese needs to be warmed up or it will seize when it mixes with the melted coconut oil.