Mint Chocolate Chip Fat Bombs
Indulge in a refreshing and satisfying treat with these Mint Chocolate Chip Fat Bombs. Designed to be a perfect keto-friendly snack or dessert, these delightful bites offer a cool burst of peppermint balanced with rich chocolate, all in a convenient, freezer-stable form. They're incredibly easy to prepare and ideal for managing your macros while curbing sweet cravings.
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
40 minutes
Servings
Makes 12-16 fat bombs
Keywords
Why This Recipe Delivers
- Perfectly portioned for mindful snacking and macro management.
- Offers a refreshing burst of mint and satisfying chocolate flavor.
- Incredibly easy to make with no baking required.
- An excellent way to boost healthy fat intake on a ketogenic diet.
- Storable in the freezer for quick and easy access anytime.
Ingredients
- 120 ml (1/2 cup) coconut oil, melted
- 120 ml (1/2 cup) unsweetened almond butter
- 30 g (1/4 cup) powdered erythritol (or your preferred keto-friendly sweetener)
- 5 ml (1 teaspoon) peppermint extract
- 40 g (1/4 cup) sugar-free chocolate chips
- 20 g (1/4 cup) unsweetened shredded coconut (optional)
- 1 g (Pinch) of fine sea salt
Instructions
- Prepare the base mixture. In a medium-sized bowl, combine the melted coconut oil, unsweetened almond butter, powdered erythritol, and peppermint extract. Add a tiny pinch of salt to enhance the flavors. Whisk or stir vigorously until all ingredients are completely smooth and well-incorporated, ensuring no lumps remain from the almond butter or sweetener.
- Gently fold in the inclusions. Carefully add the sugar-free chocolate chips to the base mixture. If you are using unsweetened shredded coconut, add it at this stage as well. Stir just enough to evenly distribute the chips and coconut throughout the mixture without overmixing, which could cause the chocolate chips to sink.
- Portion the mixture into molds. Pour the prepared mixture into silicone molds designed for mini muffins, candy, or fat bombs. Fill each cavity approximately three-quarters full. Ensure the molds are placed on a stable tray for easier transfer to the freezer.
- Chill until solid. Carefully transfer the tray with the filled molds into the freezer. Allow them to chill for at least 30 minutes, or until the fat bombs are completely firm to the touch. This ensures they hold their shape perfectly when removed from the molds.
- Release and enjoy. Once fully set, gently pop each fat bomb out of its silicone mold. Serve immediately as a refreshing, fat-filled snack or dessert. For storage, place any remaining fat bombs in an airtight container and keep them in the freezer to maintain their firmness and freshness.
Tools You’ll Need
- Medium mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Silicone molds (mini muffin, candy, or fat bomb molds)
- Baking tray (to support molds in the freezer)
- Airtight freezer-safe container
Essential Success Tips
- Ensure your coconut oil is fully melted but not hot, as too much heat can alter the texture of the almond butter and potentially melt the chocolate chips prematurely.
- Use high-quality peppermint extract for the best flavor; avoid mint extracts that can sometimes taste more like spearmint.
- If your fat bombs are too soft after 30 minutes, simply return them to the freezer for an additional 15-30 minutes until they achieve desired firmness.
- For easier removal, twist the silicone molds slightly to break the seal around the fat bombs before popping them out.
- Adjust the amount of erythritol to your sweetness preference, tasting the base mixture before adding chocolate chips.
Professional Cooking Secrets
- To achieve a truly professional finish, slightly warm your silicone molds before pouring the mixture. This helps prevent air bubbles and ensures a smoother top surface.
- Experiment with a small amount of green food coloring (natural spirulina powder can work!) to enhance the minty aesthetic without compromising flavor.
- For an extra layer of flavor and texture, toast the shredded coconut lightly in a dry pan until golden brown before folding it into the mixture. Allow it to cool completely first.
Notes
- These fat bombs are best stored in an airtight container in the freezer. They can be enjoyed directly from the freezer or allowed to soften for a few minutes at room temperature for a creamier texture.
- For a nut-free variation, substitute sunflower seed butter (sunbutter) for almond butter.
- Feel free to experiment with different sugar-free extracts like orange or vanilla for alternative flavor profiles.
Frequently Asked Questions
Why are my fat bombs too soft?
This usually happens if the coconut oil was not fully solidified, or if the fat bombs were not frozen long enough. Ensure your coconut oil is firm before melting it for the recipe, and extend the freezer time until they are completely firm.
Can I use a different sweetener?
Yes, you can use other powdered keto-friendly sweeteners like allulose, monk fruit, or stevia. Adjust the quantity according to the sweetness equivalency of your chosen sweetener, as they can vary greatly in potency compared to erythritol.
How long do Mint Chocolate Chip Fat Bombs last in the freezer?
When stored in an airtight container in the freezer, these fat bombs can last for up to 2-3 months. Their flavor and texture are best within the first month.
Nutrition Facts (Per Serving)
Calories: Approximately 150-180 per fat bomb, Fat: 15-18g, Protein: 2-3g, Net Carbs: 1-2g (varies based on sweetener and chocolate chips used).
Allergy Information
Contains tree nuts (almond, coconut). May contain soy if using certain brands of sugar-free chocolate chips. Always check labels for specific allergen information.
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