Instructions

Melt dark chocolate over medium heat in a double broiler (I just use a metal bowl placed on top of a steaming pot of water - this method prevents the chocolate from burning). Once the chocolate has melted add 1/4 cup of coconut oil and 2 tbs of monk fruit sweetener to the chocolate and mix well until thoroughly melted and combined. Pour the melted chocolate mixture into mini muffin tins either oiled with coconut oil or covered in small cupcake liners. Put the chocolate into the freezer for 30 minutes to harden. Meanwhile, melt coconut butter, 1/4 cup of coconut oil, 2 tbs of monk fruit sweetener and peppermint extract in a small sauce pan over medium heat until melted and well combined. Add the peppermint layer on top of the frozen chocolate layer and place the fat bombs in the freezer to harden for 1 hour. Keep frozen for up to 1 month.