Eww, gross! That’s what you’re thinking, right? That’s what I thought at first too. But they’re not. Fat bombs actually taste good. The trick is 1) making them small so you don’t get overwhelmed, and 2) eating them chilled as hard as they can get. Soft fat bombs are gross. The other thing that makes them good is flavoring them with peppermint or orange oil, and then dipping them in chocolate. Once these qualities are added together, you get a yummy, healthy truffle. Mmmm…
- 1/3 cup coconut oil, barely softened
- 1/8 tsp. stevia
- 1/8 tsp. peppermint oil
- 1/8 cup xylitol
- 1/8 cup cocoa
- 1/8 coconut oil
- Combine all the filling ingredients in a small mixing bowl. Make sure that the stevia and peppermint don’t drip down to the bottom of the bowl; if they do, it’s next to impossible to mix them in.
- Smash the ingredients and whisk them together thoroughly with a fork.
- Using a mini auto-scoop (you can purchase one here) scoop truffle-sized “bombs” onto a parchment-paper-lined plate.
- Refrigerate them for at least four hours before making the next stage of this recipe.
- Melt the coconut oil for the coating slowly over low heat, stirring constantly. Do NOT let it come to a simmer.
- Turn off the heat, and whisk in the xylitol and cocoa, and stir until they dissolve.
- Hold each fat bomb in one hand, over the saucepan of chocolate, and spoon chocolate over it with the other hand, completely coating the “bomb”, and then return it to the plate. You may need to do multiple coatings to make a nice thick layer of chocolate. Wait until the previous layer has hardened off before applying the next.
- Refrigerate until the chocolate is firm, before transferring the truffles to paper mini muffin cups for a delicious and pretty presentation.