Keto Grasshopper Fat Bombs
There is something amazing about a mint and chocolate combo! The base of these are made with coconut butter, which you can make at home or is available at health food stores. They taste very indulgent which I love and the mint pairs so well with the dark chocolate! Store these in your fridge or in the freezer! I actually love them straight from the freezer and are sure to satisfy your sweet tooth.
How to Make It
Step 1
Place ¼ cup coconut butter, cacao powder, chocolate chips in a microwave proof bowl. Heat on HIGH for 20 seconds. Stir and heat in increments of 10 seconds until melted. Stir in Swerve.
Step 2
In another microwave proof bowl, add ½ cup coconut butter and heat on HIGH for 20 seconds or so until coconut butter is melted. Add food coloring, mint extract and Swerve.
Step 3
Add a very small drop of the chocolate mixture to each of 10 mini muffin liners. Freeze for 5 minutes.
Step 4
Then divide the mint coconut mixture to each of 10 liners. Press down the mint layer until smooth. Freeze again for 5 minutes.
Step 5
Top each with remaining chocolate and spread to fill the top. Freeze until hard! Keep these in the fridge for a softer texture or in the freezer if you like them firmer!
Step 6
Unwrap when you are ready to serve!
Ingredients
- Raw 100% Organic Coconut Butter by Artisana – 4 tbsp
- Cacao Powder by Dagoba – ½ teaspoon
- The Ultimate Sugar Repacement by Swerve – 2 tsp
- Raw 100% Organic Coconut Butter by Artisana – 4 tbsp
- Peppermint Extract – 1 x 1/2 teaspoon
- The Ultimate Sugar Repacement by Swerve – 2 tsp
- Chocolate Chips, Sugar Free – ¼ cup, whole pieces – regular