Peppermint Bark Fat Bombs
For the Mint Chocolate Layer
1oz (28g) 100% chocolate
2 tbsp coconut oil
chopped fresh mint, to taste OR 1/4 tsp peppermint extract/essence
optional: sweetener of choice
For the White Chocolate Layer
2 tbsp cacao butter or coconut oil
1 tbsp coconut milk powder
1/4 tsp vanilla extract/essence
optional: sweetener of choice
Topping
cacao nibs
Instructions
Chop up your fresh mint (if using) and then add to a small bowl with the dark chocolate, 2 tbsp of coconut oil and optional extract or sweetener. Heat gently over a double boiler until melted and stir together thoroughly. The mint leaves will sort of wilt and seem to disappear in the chocolate.
Divide the melted chocolate mixture evenly into 12 wells of a silicone chocolate mold and chill in the fridge or freezer until solid (30-45 minutes).
When the dark chocolate has chilled, melt together the cacao butter, coconut milk powder, vanilla and sweetener (if using) and stir until combined. Scoop this mixture over the dark chocolate layer to cover. Sprinkle the fat bombs with cacao nibs and return to the freezer or fridge to chill another hour or two, until the fat bombs are completely solid.
Enjoy!
