Keto Dark Chocolate and Coconut Peppermint Bombs (Vegan/Gluten-Free/Nut-Free)

I have a soft spot for chocolate mints (pun intended!) but this favorite treat has been off my shelves for the amount of sugar that goes into those awakening bites.

Many people don't notice how much sugar goes into minty and lemon-y (sour) desserts. Products of the 2 flavors often champion sugar levels . Have a look of the nutrition labels and you will start to take notice in the candies, sodas, cakes, biscuits, etc.

For my Keto inspirations, I like using 100% cacao chocolates that are sugar-free and dairy-free.

It makes your life easier because you know there is not at all sugar what-so-ever in this bar. 
And our Coconut Butter does wonders. Many recipes will call for blending coconut shreds with coconut oil but with this coconut butter, save that extra step and just whip it up! 

This recipe basically instructs the making of these fat-dripping bombs with a flavor that eventually mocks my once-upon-a-time favorite - the classic 'After (tick-tock the clock) Thin Chocolate Mints'.

✅ Keto
✅ Vegan
✅ Gluten-free
✅ Dairy Free
✅ Nut Free
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Ingredients 
130g, Coconut Butter
60g, Coconut Cream
15g, Desiccated Coconuts 
50g, Monkfruit Sweetener
16 drops, Medicine Flower Mint Extract
100g, 100% Dark Chocolate

Instructions

1. In a saucepan, heat the coconut butter and the coconut cream with added MonkFruit sweetener. Remove from heat once dissolved and gets to a 'paste-like' texture like kinetic sand. Add the desiccated coconuts and mint extract to the paste and mix well.
   
   
2. Knead the snowy-white paste into the your choice of mould. (tablespoon-size is ideal!). Set the semi-solid filling in the freezer for 30 minutes
   
   
3. Melt the 100% cacao dark chocolate and coat the peppermint-ed coconut fillings by skinny-dipping them in the pool of chocolate. It is easier with a fork and spatula for this activity
   
4. Let it set in the fridge and serve! Store this treat in the fridge for up to 2 weeks