Ingredients:

For the Peppermint Filling:

• 1/2 cup coconut butter
• 1 tbsp coconut oil, melted
• 1 tsp peppermint extract
• 1 cup heavy whipping cream
• Erythritol, to taste

For the Chocolate:

• 2 tbsp coconut oil, melted
• 4 oz. sugar-free dark chocolate

Directions:

1. Combine all the ingredients for the peppermint filling and mix well.
2. Distribute the mixture evenly into silicone molds.
3. Place fat bombs in the freezer to harden for about an hour.
4. While fat bombs are freezing, place dark chocolate and coconut oil in a microwave-safe bowl. Microwave in short intervals until melted.
5. Carefully remove the frozen peppermints from the molds. Pour a small amount of chocolate into the bottom of the silicone mold, place the peppermint on top and cover with more chocolate.
6. Freeze for 2 hours to set.
7. Let thaw for 10 minutes before serving.

Tips:

• We recommend using Lily’s dark chocolate for this recipe.
• ⁣If looking for brand recommendations, we love Nutiva Coconut Butter!