January 28th, 2016
PEPPERMINT FAT BOMB RECIPE
Last week I visited my Naturopath and as we discussed my health and eating better, she asked me if I had ever tried a Fat Bomb? “A What?”, I asked. She explained to me that a Fat Bomb is a treat you can make at home that has a good dose of healthy fat and also tastes great. It’s gluten free and dairy free – a perfect snack in my books! Always on the lookout for healthy treats, as soon as I got home I immediately began scouring Pinterest for recipes and started gathering up my ingredients to try my hand at making them.
After a few failed attempts, I finally found a peppermint flavoured recipe that ended up tasting amazing. With odes to a chocolate peppermint patty, these little morsels are deliciously flavourful and just sweet enough. They are a fantastic dose of good fat and a great treat if you find yourself hungry or craving something sweet. You’re not going to want to eat too many all at once, but popping one in your mouth will curb your craving and actually be nutritious.
My recipe called for Coconut Butter and since I didn’t have any on hand, I made it myself from this recipe I found on Pinterest. I highly encourage you to make your own if you have shredded and unsweetened coconut in your pantry, it’s quick and easy and any leftovers are a great spread for toast! Be sure to keep your finished Fat Bombs sealed in the freezer for those moments when you desperately need a fix!
- BOTTOM LAYER:
- 1/2 Cup Coconut Butter (room temp)
- 2 Tbsp Coconut Oil (room temp)
- 4 Tbsp Honey
- 1/4 Tsp Peppermint Extract
- TOP LAYER:
- 1/4 Cup Cacao Powder
- 1/3 Cup Coconut Oil
- 1-1/2 Tbsp Honey
- 1/4 Tsp Peppermint Extract
- Line up 12 mini muffin liners on a baking sheet.
- For the bottom layer, in a large bowl combine coconut butter, coconut oil, honey and peppermint extract.
- Stir until combined and divide evenly between cupcake liners.
- Place the baking sheet in the freezer for 30 minutes.
- For the top layer, in a small pot over low heat, combine cacao powder, coconut oil and honey.
- Just heat enough to combine all ingredients into a smooth consistency.
- Remove immediately from the heat.
- Add peppermint extract.
- Divide evenly and pour on top of the first layer in each cupcake liner.
- Return the baking sheet to the freezer for another 30 minutes.
- Store in the freezer in a sealed container.
* Recipe was adapted from Golden Barrel
* Note: If you make your Coconut Butter from scratch, be sure to use it in this recipe immediately after you make it. Once it’s put in the fridge, it gets very hard and extremely difficult to melt back down again.
This looks so yum!!! Thanks for sharing :)
xoxo, Lisa-Marie
http://www.east-coast-blonde.com
thanks!!
Yummmmm
They really are :)
Love this recipe! It’s delicious! :) (not sure why every word is capitalized…)