Peppermint Bark Fat Bombs
Ingredients
Chocolate Layer
-
¼
cup
melted coconut oil
-
½
cup
all-natural almond butter
-
¼
cup
maple syrup or liquid stevia
-
½
teaspoon
peppermint extract
-
¼
cup
unsweetened cocoa powder
-
a pinch
salt
Peppermint Layer
-
4
oz
cream cheese
-
2
tablespoons
melted coconut oil
-
½
teaspoon
peppermint extract
-
½
tablespoon
maple syrup or liquid stevia
Toppings
-
6
peppermint hard candies, finely diced
-
3
tablespoons
mini chocolate chips
Instructions
- Line a muffin tin with muffin liners and spray with nonstick cooking spray.
- Prepare the chocolate layer by melting coconut oil in a microwave-safe bowl.
- In a medium bowl, combine melted coconut oil, almond butter, maple syrup, and peppermint extract.
- Add cocoa powder and salt, mixing until smooth.
- Spoon about 1 heaping tablespoon of the chocolate mixture into each muffin liner and tap to even out.
- Freeze for at least 10 minutes to firm up.
- Prepare the peppermint layer by microwaving cream cheese until smooth.
- Mix in melted coconut oil, peppermint extract, and maple syrup until smooth.
- Once the chocolate layer is firm, spoon the peppermint layer on top.
- Sprinkle with smashed peppermint candies and mini chocolate chips.
- Freeze for at least 2 hours until fully frozen.
- Remove from the muffin tin and store in an airtight container or freezer-safe bag.
Nutrition Facts (estimated)
Servings
12
Calories
209
Total fat
17g
Total carbohydrates
14g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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