Dark Chocolate & Coconut Fat Bombs

At our house someone is always working out, meal prepping or trying to find a creative and tasty way to make eating healthy taste good.  Lately we have been on a ketogenic program.  Here is one of our favoritelow carb, sugar free recipes that is sure to give these two candy favorites a run for their money.

Mounds Meets York Peppermint Patties Fat Bombs


Coconut Candy Layer

1/2 c. coconut butter

1/2 c coconut oil

1/2 c unsweetened shredded coconut

3 tbsp powders sugar substitute (like stevia or truvia)

Chocolate Topping

1 & 1/2 oz cocoa butter or coconut oil (if you can’t find cocoa butter)

1 oz unsweetened chocolate

1/4 c powdered sugar substitute (ie truvia)

1/4 tsp vanilla extract

1-4 drops of doTERRA Peppermint Essential oil (adjust amount to your desired taste)


  1. For the first layer, line a mini muffin tray with mini paper liners.
  2. Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth and then stir in shredded coconut and sweetener until combined.
  3. Divide mixture among the prepared mini muffin cups and freeze until firm or around 30 minutes.
  4. For the chocolate coating, cobine cocoa butter and unsweetened chocolate together in a bowl set up over a pan of simmering water. Do not let the bottom of the bowl touch the water. Stir until melted.
  5. Stir in powdered sweetener, then stir in cocoa powder until smooth.
  6. Remove from heat and stir in vanilla extract and peppermint essential oil to taste.
  7. Spoon chocolate topping over chilled coconut and let set in the freezer for around 15 minutes.
  8. Candies can be stored in the freezer for several months or on your counter top for up to one week.

Serves 10. Each serving has 5 g of carbs and 4 g of fiber. Total net carbs= 1g.

240 Calories: 25 g Fat (89.1% calories from fat); 2g Protein; 5 g Carbohydrate; 4g Dietary Fiber