Vegan Keto Fat Bombs: Chocolate Peppermint Recipe

I love mint and chocolate. When I was young, I used to look forward to enjoying Peppermint Barks during the holiday season. Peppermint Barks are basically a layer of mint-flavored dark chocolate, covered by a layer of white chocolate and then topped with crushed peppermint candies. Sounds like every child's dream treat, but unfortunately, no part of the original candy is keto or vegan friendly. So, I thought I’d make my own version to satisfy my cravings and, while I'm at it, level it up by making it sugar-free as well.

Like with most recipes, these barks don’t taste exactly like the dessert they’re modeled after – for starters, they’re not loaded with sugar. Looking at the picture, you’ll probably notice that these are not topped with peppermint candy as well. While sugar-free peppermints do exist, they’re loaded with sweeteners, so they’re a no-go for me. I decided to use cacao nibs instead for that extra crunch and flavor.

Anyhoo, the cacao nibs I use are from Keto Dose. These nibs are slightly sweetened with prebiotic yacon and monk fruit. I think they add a really delicious crunch, and have been my go-to cacao nibs for a while.

These holiday treats are dairy-free, soy-free, nut-free, vegan, and free of added sugars. If you're on Keto, these are excellent fat bombs. They’re also low-FODMAP, paleo, and compliant with low-lectin meal plans like the Plant Paradox. I tried to make these as accessible as I could, because I really love this combo and want to share it with the world!

Prep Time: 10 mins

Cook Time: 2 hrs

Yield: 12 chocolate peppermint barks

Ingredients

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

1. Chop your fresh mint (if using) and add them to a small bowl along with the dark chocolate, 2 tbsp of coconut oil, and optional extract or sweetener. Heat gently over a double boiler until the chocolate melts. Keep stirring to ensure all ingredients are mixed thoroughly. The mint leaves will sort of wilt and seem to disappear in the chocolate.

2. Divide the melted chocolate evenly into 12 wells of a silicone chocolate mold and chill in the fridge until solid (30-45 minutes).

3. Melt the cacao butter, coconut milk powder, vanilla, and sweetener (if using) together and stir until combined.

4. Once the chocolates have solidified, take them out of the fridge.

5. Scoop the cocoa butter mix over the dark chocolate layer evenly.

6. Sprinkle with cacao nibs and return them to the fridge to chill for another hour or two, until the fat bombs are completely solid.

Enjoy!

Notes on Making Vegan Keto Peppermint Bark Fat Bombs

- Since the cacao nibs I use are already lightly sweetened, I find I don’t need to add any additional sweetener.

- If you do wish to add sweetener, I recommend using a few drops of liquid stevia.

- You could make these coconut-free by doubling the dark chocolate in the base and omitting the coconut oil and then using cacao butter instead of coconut oil in the white chocolate filling, and soy milk powder in place of the coconut milk powder.

- This recipe doubles really nicely, if you want to make a larger batch.

If you make these, I’d love to hear about it and any adjustments you may have tried – it’s always so fun to see how recipes are adapted. 🙂