Peppermint Fat Bombs - 131

Display units in Metric

¹⁄₂	cup	coconut butter
¹⁄₄	cup	unsweetened shredded coconut
2	tablespoons	coconut oil melted
1	teaspoon	peppermint extract
¹⁄₂	teaspoon	liquid stevia or to taste
¹⁄₂	cup	dark (70% cocoa) chocolate chips or Lilly’s sugar-free chocolate chips
¹⁄₃	cup	coconut oil
12		muffin liners

Soften coconut butter by microwaving or placing jar in a bowl of hot water.

Mix together the coconut butter, coconut, 2 tablespoons coconut oil, peppermint extract and stevia.

Distribute evenly over the 12 liners and freeze for 10 minutes, or until hardened.

Combine chocolate chips and remaining coconut oil in a microwave-safe bowl and heat in 20-second increments until melted (or use a double boiler).

Spoon over the coconut layer and freeze again until firm. Cut into 12 squares. Save in refrigerator or freezer until ready to eat.

Soften coconut butter by microwaving or placing jar in a bowl of hot water.
Mix together the coconut butter, coconut, 2 tablespoons coconut oil, peppermint extract and stevia.
Distribute evenly over the 12 liners and freeze for 10 minutes, or until hardened.
Combine chocolate chips and remaining coconut oil in a microwave-safe bowl and heat in 20-second increments until melted (or use a double boiler).
Spoon over the coconut layer and freeze again until firm. Cut into 12 squares. Save in refrigerator or freezer until ready to eat.

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