Inspired by peppermint patties, these keto Chocolate Peppermint Fat Bombs are a healthy low-carb sugar-free sweet treat! They are perfect if you are looking for a sugar-free dessert or want to add more fat to your diet.
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Are you on a vegan keto diet and looking for a chocolate fat bomb recipe? Or perhaps you are searching for a sugar-free low-carb dessert because you are watching your sugar intake or carbs.
Well, you have come to the right place!
These vegan keto Chocolate Peppermint Fat Bombs are the perfect sweet treat to help you get your daily amount of fat intake while eating low-carb and sugar-free.
Even if you are not on a vegan keto or keto diet these easy chocolate fat bombs with a sweet peppermint filling are a healthy treat to snack on.
Anyone can benefit from some healthy fat from coconut oil and coconut butter without all the sugar that most sweets contain.
I don't remember eating many peppermint patties as a kid, and after becoming vegan almost twenty years ago, I don't think I have ever had vegan peppermint patties.
For more vegan keto recipes, check out my Vegan Keto category or my post on Vegan Keto and Low Carb Recipes.
I even have a sugar-free Mint Chocolate Coffee Creamer that would pair nicely with these peppermint patty fat bombs.
I haven't tried it yet, but I bet one of these Chocolate Peppermint Fat Bombs melted into a cup of Vegan Bulletproof Coffee paired with the vegan coffee creamer would be a fun treat.
Other vegan keto recipes to try are my Coconut Fat Bombs, Coconut Almond Fat Bombs recipe, Vegan Eggnog Fat Bombs recipe, and Homemade Mounds Bars.
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❤️ Why You'll Love It
- They're perfect for a vegan keto diet or low carb diet.
- They are a sweet, healthy snack. They'll satisfy your sweet tooth while curbing your appetite.
- They're simple and easy to make.
🧾 Ingredients
- Coconut butter: Adds fat and a creamy coconut flavor.
- Coconut oil: Adds fat. It's one of the fat sources in a vegan keto diet.
- Peppermint extract: You could also use mint extract. Peppermint extract also tastes great in Vegan Mint Hot Chocolate.
- Stevia: Adds sweetness. You could use your favorite sugar-free sweetener.
- Cacao powder (or cocoa powder): Adds chocolate flavor.
- Vanilla extract: Enhances flavors.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Melt coconut butter by placing the jar in a saucepan filled with water over medium heat.
Step 2: Add melted coconut butter, melted coconut oil, peppermint extract, and stevia into a large bowl. Whisk to get all the lumps alright.
Step 3: Fill mini cupcake liners, an ice cube tray, or silicone molds with a tablespoonful of the mixture. Freeze until solid.
Step 4: Add cacao powder, coconut oil, stevia, and vanilla extract to a mixing bowl.
Step 5: Whisk until all the lumps are out.
Step 6: With a fork, dip peppermint fat bombs into chocolate coating and place on a parchment-lined baking sheet.
Step 7: Place in the freezer to freeze. Store in an airtight container in the fridge or freezer.
How to Melt Coconut Butter
- Melt coconut butter by placing the jar in a saucepan filled with water over medium heat. Occasionally pull the jar out with oven mitts and stir it. If it's hard to stir, stick it back in the simmering water until it's ready.
- Do NOT put the coconut butter in the microwave. It will cook unevenly and burn.
- When it's easy to stir, spoon it into a measuring cup to measure out the amount you need.
💭 Tips
- The coconut oil CAN be heated in the microwave if it's solid, but the coconut butter will cook unevenly and burn.
- Taste the filling and coating as you go - you may want more or less stevia. You should definitely taste them if you are using a different sugar-free sweetener. I have only made these with stevia, so I don't know what amounts to use for anything else.
- If you are making fat bombs for the first time and aren't sure if you'll make them in the future, make them in an ice cube tray instead of buying silicone molds or cupcake liners. There's no need for fancy equipment even if you plan on making them over and over again.
- Store in the refrigerator or freezer so that the chocolate doesn't melt.
👩🏻🍳 Recipe FAQs
These chocolate peppermint fat bombs will last 1 week in the fridge and several months in the freezer.
They help you meet your macronutrient goals when you are on a keto diet
Other Keto Fat Bomb Recipes
If you tried this Chocolate Peppermint Fat Bombs Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Chocolate Peppermint Fat Bombs
Ingredients
Peppermint filling
- ½ cup coconut butter melted
- ½ cup coconut oil melted
- 1 teaspoon peppermint extract
- 12 drops stevia
Chocolate coating
- ½ cup cacao powder
- ½ cup coconut oil melted
- 20 drops stevia
- 1 teaspoon vanilla extract
Instructions
Peppermint Filling
- Combine melted coconut butter, coconut oil, peppermint extract, and stevia. Mix thoroughly. With a tablespoon, fill a mini muffin pan, ice cube tray, silicone molds, or small cupcake liners with mixture, pouring 1 tablespoonful of mixture into each. Freeze until solid.
Chocolate Coating
- Mix chocolate coating ingredients. Remove peppermint fat bombs from whichever kitchen tool you froze them in. With a fork, place each peppermint fat bomb into chocolate and coat thoroughly, letting excess chocolate drip off. Place on parchment paper and freeze. If you have extra chocolate, coat again or drizzle extra chocolate on top.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Kaye says
I really want to try all flavors of your fat bombs, but I'm curious about the the Stevia. I've never used it before. Is it safe?
Willow Moon says
Stevia is derived from a plant. I consider it safe, but you may want to read about it yourself so that you can make an informed decision.
Courtney says
Can I use liquid coconut oil instead of suggested solid form then melting?
Willow Moon says
Yes. That's to show that solid works too for colder months.
Jazzmin says
If you didn’t want to extra step of dipping could you just mix the filling and coating together?
Willow Moon says
Hi Jazzmin, I don't see why not. It would save you a lot of time!
Liz says
I made these and they taste delicious! Although I'm confused with the number of servings. This recipe made 9 fatbombs for me instead of 19 like listed. Thank you!
Willow Moon says
Thanks Liz! As far as the servings, the only thing I can think of is I used a tablespoon (like a soup spoon), and mine was smaller, or your coconut oil wasn't liquidy.
Holly says
You’re right. It’s only nine, because there are 16 tablespoons in one cup. There’s zero possibility this recipe is correct with nineteen servings.
Willow Moon says
Thanks Holly! I made a new recipe for fat bombs today, and realized that not only was the measuring cup that I used off (I tried a different one to check if they were the same, and they weren't), but I should have put to fill each cup with 1 tablespoonful. I realized that from the photograph and how full each cupcake slot was. So I fixed the recipe to reflect that it should be 16 servings, which makes WAY more sense since 1 cup = 16 tablespoons. Thanks again!
Erin says
Can you just omit the stevia in the fat bombs or what would you substitute in place of it?
Willow Moon says
You could omit it but they wouldn't be sweet. You could use another sugar free sweetener.
Candice says
What can you substitute for coconut butter? I can't find any at my grocery store.
Willow Moon says
You could add more coconut oil, but the taste and texture won't be the same. You can order coconut butter online. Amazon carries it. The coconut butter I buy is in the baking section. You may also find it near the peanut butter.
Candy says
Can you use powdered swerve?
Willow Moon says
I've never had it, but I would think it would work just fine.
Kim says
I LOVE these fat bombs! Thanks for such a great recipe! They have helped me to satisfy my chocolate cravings!
Willow Moon says
Thanks Kim!
Debi says
What can you use in the place of coconut butter and oil if you are allergic to coconuts? They look awesome but I can’t have coconut, any suggestions. Thanks
Willow Moon says
Cashew butter might work, as it has a mild flavor.
Donna says
I made these to help my chocolate cravings. They are really delicious and easy to make.