Sunday, February 3, 2013
Healthy Chocolate Mints
When making some new fat bomb variations, I came up with an icing of sorts on accident, and it suddenly occurred to me that I could make fat bombs in the shape of Andes chocolate mints... it could be like healthy candy. After all, isn't that what "fat bombs" are? For those of you who are coming across this low-carb term for the first time, "fat bombs" are just little healthy bombs of good fat- usually grass-fed butter or virgin coconut oil or something similar mixed with other healthy items- cocoa, stevia, coconut butter or nut butter for instance. They kill carb cravings by giving your brain what it needs- good fats! Your brain is made up of 65% fat, did you know? So here is my recipe, I hope you enjoy it.
Personally, I think a silicone brownie pan is a must for this recipe. But if you don't have that, just carefully line a regular pan (use glass instead of metal if you have it) with parchment paper so that the chocolate does not stick.
Healthy Chocolate Mints
3 Tablespoons cocoa powder, sifted makes life easier
2 Tablespoons coconut butter
2 Tablespoons grass-fed butter
3 Tablespoons grass-fed cream
2 teaspoons honey (optional)
6 Tablespoons virgin coconut oil
1/4 teaspoon NuNaturals Stevia (if subbing, start with half as much, NuNaturals is less sweet)
1/2 teaspoon vanilla extract
silicone baking pan or parchment paper lined (bottom and sides) glass pan, about 8x8
Prepare your baking pan wither with parchment paper or if silicone, place on a metal cookie sheet to prevent spilling. On low heat in a saucepan, melt cocoa powder, coconut butter, butter, cream and honey until well incorporated. Use a wire whisk if you are having problems with clumping cocoa powder. Once warm and mixed, turn off heat and add virgin coconut oil and stevia. Stir until blended. Add vanilla and stir. Pour half the mixture on the bottom of the pan and make sure it is evenly distributed on the bottom. Place pan (and cookie sheet, if using) inside freezer for 10 minutes or until hardened. Make the filling during this step, and set aside the other half of chocolate.
1 Tablespoon coconut butter
1 Tablespoon grass-fed butter
1 & 1/2 Tablespoons grass-fed cream (or 4 & 1/2 teaspoons)
1 teaspoon raw honey (optional)
3 Tablespoons virgin coconut oil
1/8 teaspoon NuNaturals Stevia (if subbing, start with half as much, NuNaturals is less sweet)
a few drops of peppermint oil. I used Young Living Brand. Go slow!
On low heat in a saucepan, melt coconut butter, butter, cream and honey until well incorporated. Once warm and mixed, turn off heat and add virgin coconut oil and stevia. Stir until blended. Add peppermint oil 1 or 2 drops at a time, tasting after each one, until desired mintiness is achieved. When chocolate in pan is hardened, pour on top with a silicone spatula ready... it will start to harden as it touches the chocolate. You need to make sure it completely covers the chocolate as evenly as possible. Return to freezer for 5-10 minutes (unless it already hardens and you don't need to). Pour the rest of the chocolate from the pot on top. Return to freezer for 10 minutes, then place in refrigerator for 20 minutes. Carefully release onto large wooden board or marble slab if you have one and cut into rectangular pieces with a sharp knife. Place candies into a container and keep in fridge to keep them hard.