Freezer snacks for the win!
I love being able to have snacks in the freezer that are available when hunger strikes. Fat bombs are a great option for sustainable, low glycemic energy. Fat helps to slow the absorption of sugar into the bloodstream meaning more sustained energy and a feeling of satiety. If desired, make these with a stevia sweetened or 100% dark chocolate as a keto version. Otherwise add your favorite 80% dairy free dark chocolate and a little splash of maple syrup to make a decadent chocolatey snack!!!
Peppermint Chocolate Fat Bombs (Dairy Free & Keto Option)
- 5 tbsp coconut oil
- 1/4 + 1/8 cup unsweetened shredded coconut
- 1/2 tsp vanilla extract
- 4 drops food grade peppermint essential oil or flavoring
- 1.5 oz of Camino 80%+ baking chocolate (100% or stevia sweetened chocolate for keto option)
- pinch sea salt
- Optional: 1 tsp pure maple syrup
In a sauce pan melt coconut oil over low heat. Once melted remove from heat and stir in shredded coconut, vanilla and peppermint oil.
In a ungreased mini muffin pan, divide mixture into 10 slots. Place in freezer for 10 minutes to set.
While this coconut mixture is setting, melt baking chocolate in a sauce pan over low heat. Once melted remove from heat and mix in maple syrup and pinch of salt. Place one spoon full over each slot of frozen coconut mixture and slightly shake pan from side to side to even out chocolate layer.
Return back to the freezer for 10 minutes. Once completely frozen pop each cup out of the tin by applying pressure to once side with your finger or using a table knife to gently pop out.
Store in an airtight container in the freezer to prevent melting.