Vegan Keto Peppermint Bark Fat Bombs (nut-free, soy-free, paleo, low-lectin, low-FODMAP)
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I really like mint and chocolate, and one of my favorite wintery treats used to be that peppermint bark that was basically a layer of mint-flavored dark chocolate, covered by a layer of white chocolate and then topped with crushed peppermint candies. Since absolutely no part of the original candy is keto-friendly (or vegan, for that matter), I thought I’d make my own version to satisfy that craving in a sugar-free way.
Like with most recipes, these 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. While sugar-free peppermints do exist, they’re loaded with sweeteners that tend to upset my stomach, so they’re a no-go for me. I decided instead to use cacao nibs to give some crunch and flavor without the GI distress.
I’m also now realizing that I talk about my digestive issues a lot here…
Anywho, the cacao nibs I used here are from Keto Dose and are slightly sweetened with prebiotic yacon and monkfruit. I think they add a really delicious crunch to fat bombs and yogurt and they’ve been my go-to cacao nibs for a while. Full disclosure: the company did originally send me a free bag to try, but I’ve been buying them myself since!
These holiday treats are dairy-free, soy-free, nut-free, vegan and free of added sugars. They’re also low-FODMAP, paleo and compliant on low-lectin meal plans like the Plant Paradox. While the recipe does contain coconut, there are options for making it coconut-free in the notes below! I tried to make these as accessible to everyone, because I really love this combo and just want to share it with the world!
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. 🙂
Notes on Making Vegan Keto Peppermint Bark Fat Bombs
- Because the cacao nibs I use are already lightly sweetened, I find I don’t need to add any additional sweetener to the fat bombs themselves!
- If you do wish to add sweetener, I recommend using a few drops of liquid stevia, which will mix into the other ingredients best.
- You could make these totally 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.
- While I strive to provide accurate nutritional information, different brands of ingredients will have different nutritional values, so your calculations may vary!
Special Tools and Ingredients for Making Vegan Keto Peppermint Bark Fat Bombs
I am often asked to list the exact brands of the ingredients I use in recipes, so here are the key players in these peppermint fat bombs! I also included the chocolate mold, because it’s pretty darn cute.
These deliciously minty, low-carb, sugar-free peppermint bark fat bombs are a delightful dairy-free and vegan keto treat to enjoy at the holidays!
- 1oz (28g) 100% chocolate
- 2 tbsp coconut oil
- chopped fresh mint, to taste OR 1/4 tsp peppermint extract/essence
- optional: sweetener of choice
- 2 tbsp cacao butter or coconut oil
- 1 tbsp coconut milk powder
- 1/4 tsp vanilla extract/essence
- optional: sweetener of choice
- cacao nibs
- Chop up your fresh mint (if using) and then add to a small bowl with the dark chocolate, 2 tbsp of coconut oil and optional extract or sweetener. Heat gently over a double boiler until melted and stir together thoroughly. The mint leaves will sort of wilt and seem to disappear in the chocolate.
- Divide the melted chocolate mixture evenly into 12 wells of a silicone chocolate mold and chill in the fridge or freezer until solid (30-45 minutes).
- When the dark chocolate has chilled, melt together the cacao butter, coconut milk powder, vanilla and sweetener (if using) and stir until combined. Scoop this mixture over the dark chocolate layer to cover. Sprinkle the fat bombs with cacao nibs and return to the freezer or fridge to chill another hour or two, until the fat bombs are completely solid.
This recipe can easily be doubled to make twice the fat bombs! Also to note, the "cook time" here refers to the time in the fridge or freezer. 🙂