Every year after Halloween, I watch the baristas at Starbucks remove the signs for Pumpkin Spice Lattes and replace it with the gleaming red signs for Christmas. Of course I’m watching this as I wait impatiently in line to ask for my grande half sweet coconut milk peppermint mocha with no whip.
That stuff is GOLD in my books. Chocolate. Peppermint. Pure Christmas goodness.
Until an hour later I am cranky, exhausted, craving another and sort of regretting the first one.
I decided I had to come up with a healthier alternative. Especially when dealing with anxiety, lots of sugar, caffeine and chemicals shooting right into your blood stream is a big no-no.
Cue the Chocolate Peppermint Fat Bombs. They are quick and easy to make, and you can make them in batches so that you’ll always have them handy when the craving hits.
1 cup extra virgin coconut oil
1/2 cup raw cacao powder
2 Tbsp Real Canadian Maple Syrup
1/2 tsp vanilla extract
1-2 drops Peppermint Essential Oil (make sure it is food grade, I like to use Doterra)
hemp seeds, raw cacao, or crushed candy cane as topping for fat bombs (if desired)
Melt coconut oil over medium-low in a saucepan on the stove. Once melted, stir in cacao powder, maple syrup and vanilla extract. Remove from heat and add 1-2 drops of peppermint essential oil, depending on your taste for peppermint.
I like to pour the melted chocolate into mini muffin tins and this makes enough for 24. However, you can get creative and put them into chocolate molds to give you funky shapes.
Fat bombs provide you with essential fatty acids which not only helps your hair and nails grow, it also helps keep your brain happy. The raw cacao provides you with vitamins and minerals, while the peppermint essential oil helps with digestion and keeps your breath minty fresh.
Give these a shot. If you’re a chocolate + peppermint lover like me, you won’t be disappointed!