Mint Fat Bombs
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These Mint Fat Bombs are a great way to satisfy your cravings for a sweet treat without all the carbs.
They’re delicious, naturally-colored, and are full of healthy fats, so they’re super filling and help you to curb your appetite in a delicious low-carb way.
Having healthy snacks around is a must to keep you on track with your special diet, and they need to be low-carb if you are dealing with candida.
One of the best ways to address sweet cravings while also satisfying hunger is with low-carb foods that are high in fat.
These Mint Fat Bombs are perfect for that, and these Coconut Butter Fat Bombs (with two flavor variations) are as well.
They’re made with simple, healthy ingredients, including one surprise ingredient for the natural-green color: parsley!
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What Are Fat Bombs?
Fat bombs are bite-sized snacks (typically sweet treats) made of ingredients that are heavy in fat that help your body burn fat for fuel and also stay in ketosis.
I personally don’t subscribe to the keto diet strictly, but I like eating fat because it keeps me full, makes all foods taste better, and there are just so many other benefits of eating fat.
Why You’ll Love This Recipe
- High in Fat: Of course, this fat bomb recipe will help you meet your goals if you are on the keto diet. And these are also great for anyone whose not on the keto diet, but is watching their carb intake.
- All Natural Ingredients: This recipe is all natural and even has the benefit of added nutrition from the parsley, which gives it its nice minty-green color.
- Easy to Make: This fat bomb recipe is so simple to make, needing only six ingredients.
Why Eat Keto Fat Bombs
While you’ll want to eat these fat bombs because they taste good, they’re also a popular treat because they keep you full and help you avoid overeating.
Also, if you’re following a keto diet, they are full of fat, which doesn’t turn into glucose like carbs do.
Variations
- Drizzle: You can drizzle these fat bombs with regular chocolate or even sugar-free white chocolate.
- Add Chocolate Chips: Add some sugar-free chocolate chips to the recipe for a yummy chocolatey flavor and crunch.
- Coconut Mint Bombs: Add some shredded coconut to the mix before letting it firm up.
- Chocolate Coating: Instead of drizzling, you can dip the pieces into sugar-free chocolate or white chocolate to coat the whole thing for a crispy, chocolate crunchy coating.
- Fun Shapes: You can make these treats into fat bomb balls, or use molds to make some fun shapes.
Recipe Notes
- Coconut Oil: Use organic expeller-pressed coconut oil if you wish to avoid the coconutty flavor
- Seed/Nut Butter Options: For nut or seed butter, I’ve used both macadamias and pumpkin seed butter. Pumpkin Seed Butter is great as this adds natural green coloring. Those are the best nut/seed butters for this recipe. Substitute Coconut Butter for AIP.
- Sweetener Options: Any equivalent sweetener, liquid or granulated, to taste, will work.
- Chocolate Alternative: You can melt Homemade Chocolate Chips instead of buying chocolate chips.
- Trim Healthy Mama: This recipe fits in as an “S” on the Trim Healthy Mama plan.
More Healthy Keto Treats
For more keto/low-carb sweet treats check out:
- Sugar-free Peppermint Fudge
- Mushroom Fudge (yes, I said, “mushroom” as in adaptogens.)
- No-Bake Almond Joy Bars
- Keto Mounds Bars
- Sugar-free Buckeyes
Mint Fat Bombs
Ingredients
- 1 1/2 cups coconut oil
- 1 1/5 cups nut or seed butter (made from soaked and dehydrated nuts is best)
- 1/8 teaspoon stevia extract (or other low-carb sweetener)
- 1/2 cup dried parsley flakes (or more, if desired)
- 2 teaspoons vanilla
- 1 teaspoon peppermint extract
- 1/4 teaspoon salt
- sugar-free chocolate chips (for optional drizzle)
Instructions
- Melt coconut oil in small saucepan. Add remaining ingredients to blender, add coconut oil and blend until smooth.
- Pour into an 8×8 baking pan and chill until solid.
- Cut into small squares.
- Store in refrigerator to prevent softening.
Notes
- Seed/Nut Butter Options: For nut or seed butter, I’ve used both macadamias and pumpkin seed butter. Pumpkin Seed Butter is great as this adds natural green coloring. Those are the best nut/seed butters for this recipe. Substitute Coconut Butter for AIP.
- Sweetener Options: Any equivalent sweetener, liquid or granulated, to taste, will work.
- For Vitamix (or Blendtec) owners, there is no need to melt the coconut oil. Simply place all ingredients in the blender and process until smooth. Making these fat bombs in a high-speed blender makes them smoother and gives them a lighter color.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Have you ever had fat bombs?
Hi, just wondering how many servings does 8×8 pan yield?
Thanks
It depends on how big you make the pieces :).
Wow, this is outstanding. I was skeptical about the pumpkin seed butter, because it has such a strong taste, but went with it, and maple syrup as sweetener, and I can’t imagine a better tasting mint fudge. Thanks for the recipe.
So glad you enjoyed it – thanks for sharing!
Is the Parsley just for color? Can it be left out or will this change the consistency of the fudge?
Yes, just for color – you can do this with or without. Hope you like it!
I can’t WAIT to try these Adrienne! Thanks for sharing at The Mommy Club Linky Party!
Thanks Sherri!!
Wow! I have two mint lovers in the house that will LOVE this. Thanks so much for sharing. 🙂 Will definitely share this via social media!
Thanks so much friend :)!
(I’m in terrible drool right now) Seriously? This recipe is perfect for my Garden gatherings with friends and family. Oh how I would love to try this one. Organic recipe is definitely cool. Sorry but I’m in a rush to do this now. Tomorrow’s gonna be the big day! Hope everybody will love it like I do. Thanks for the share!
What?! Parsley? That’s amazing. I wouldn’t have ever thought of that! It looks amazing and I love that it’s naturally colored. 🙂
Thanks Erin! I made sooo many batches this week and they are disappearing :).
Adrienne ~ I wonder if a bit of spirulina powder would work to make the green color brighter. I use it in my smoothies and it is really dark green, but it is a bit bitter tasting. I may try this recipe with a bit more stevia and the spirulina. I’ll let you know if it works out. Thank you for all your wonderful recipes. I love the bean fudge, so I am hoping this one will be terrific also.
I think that wd be very interesting. I find it to be pretty bitter as well – depends on the brand too. Let me know!
Whoa–mind officially blown!! (Do you promise you don’t taste it?) 😉 I am going to have to try this one myself–I’m craving fudge these days for some weird reason!!
Hey Ricki! I’ll just tell you my kids are devouring this. Even the batch made with pumpkin seed butter that my youngest will.not.touch. Hope you like it!
Yum! We added 1/2 cup of cocoa powder and used mint leaves from our garden that we had dehydrated last summer. (didn’t end up green because of the chocolate, but we all agreed that was worth it!!)
Also did 1/4cup of honey and a little bit of stevia…perfect!
thanks for a great, easy recipe. (oh, and my 11 yr. old daughter made the whole thing by herself, using the vitamix)
I LOVE the added cocoa! I was just working on mint chocolate brownies myself today. (Not a winner yet. Sigh.) It’s such an easy recipe, isn’t it! Tell your daughter “good job!” for me.
Beets are very good for coloring, as well. I would think blueberries would be a nice color for the Mom above looking for colors for her son, but they may be purple as well. Do you have any good white sugar free frosting recipes?
Great tips! There are other coloring options on my Easter Fudge and Blue Food Coloring posts. Blueberries do color things purple :-). I do have one or two good frosting recipes. What kind of sweetener would you like to use? One of them is a yummy carob but no post on it yet.
Bean fudge??? Is that here as well? I am new to your sight, obviously. Via Traditional-Foods 🙂
The “batter” for the fudge tasted good so far. I used rapadura so it has the ugly 70’s brown/green color. Lol.
Welcome :-)! Here’s the recipe – you’ll love it! Silky Bean Fudge.
I am so excited to make this fudge. I studied, ahem, water color in Ireland for a month and your post brought back such good memories. My grandfather’s last name is Magee and he was born in Boston to Irish immigrants, if that gives you any indication of my heritage. I love the mother land!
Okay, so I just made the pumpkin seed butter and it is GREEN. Genious! I never knew!
I hope you like it. I think my bean fudge is better – but I think this is pretty good cold. My family just told me that they think it needs tweaking. Sigh. I hope it’s good enough!
Did you ever end up tweaking this? And what do you think of almond flavoring? I have all the ingredients except mint extract. I forgot that I used it all up last time I made this 🙂 I always at least double the mint, and I always use pumpkin seed butter from pumpkin seeds I soak and dehydrate! I’d love to hear any tweaks you’ve made.
Also, I was trying to rate your recipe on my phone, and it won’t let me. It looks like it’s going to select, but won’t.
I haven’t done that. Sorry! Just too busy. I hope you tried it and would like to hear what you think. I’m checking on the rating issue – I assume it still doesn’t work? We’re working on a new blog design that might take care of the issue but I see that you are correct – you can’t rate it on mobile :(.
I wonder if you could use spinach instead of the parsley? I know you can use it in smoothies to make them look green, without the flavor. I have a bunch I need to use up!
You sure can, but raw spinach is another one of those veggies that is not great to eat frequently if you have a tendency towards thyroid issues so I try to limit it. Hope you enjoy it! – Oh – you’ll of course have to adjust how much to use. The color strength will be different and raw vs fresh issue will be there as well. Happy St. Patrick’s Day!
I will have to try this recipe, thank you!!
You’re welcome! Hope you like it!
I was just thinking Bout how to food color for my 2.5 yo. Up until now I have always done shades of pinks and purples from berry puree for his big sister, but he is getting old enough that this wont work too much longer. Thanks for the tip. I was also thinking of some powdered stevia. Maybe a combo of the 2 and reduce the other sweetener woukd work!
The stevia & other sweetener combo would almost for sure be fine. It’s a very forgiving recipe. Enjoy!
I don’t have that much parsley on hand can I use 1/2 cup of kale instead?
You can use kale, but kale is a cruciferous veggie and I’ve read quite a bit about cruciferous vegetables eaten raw being bad for your thyroid. I’d just not worry about it for St. Patrick’s Day, but I wouldn’t eat it daily :-). Hope you enjoy it!
How would I adapt this to make green frosting for cupcakes? Not the fudge recipe, but the green color from parsley.
Hi Faith! I would just blend the parsley into your frosting in a good blender. Otherwise, you could powder the parsley in a blender first and then mix it into the frosting gradually until you have the color that you want. Hope that helps! I’ll probably be doing the same with frosting this year for my kiddo’s hockey celebration this year since they are on Team Ireland :-).
Thanks! My baby turns one soon and I would get LOTS of flack from my SAD eating family if his birthday cake did not have colored frosting 🙂
Oh, I sooo hope it turns out well for you! We should exchange photos of the finished product!
Thanks for including the article by Chuck Colson; i should have read this on the 17th ! I will have to try the green treat just to remember this great man.
Oh, if i did want to make it a dairy fudge with raw milk, do you have an idea of whether i need to omit or add anything. I wouldn’t mind raw eggs either. Thanks!
As long as your recipe calls for milk, I don’t think it matters. I do think that most fudge recipes call for evaporated milk though so plain raw milk will not be thick nor sweet enough.
Chuck Colson is another great man too, isn’t he?
I would have never thought to add parsley. Amazing.
I was so pleased to find that it worked! I had heard of using kale before for natural coloring, but not parsley!
…why not just use mint leaves to flavor AND color it?
Very nice idea! I don’t have mint but I was hoping to grow it. Might not be enough color but would be fun to try!