Looking for more ways to get healthy coconut oil into your diet? If you’re a mint lover, you should try these coconut mint fat bombs. Lightly sweetened with honey, they’re a great way to add some coconut oil to an otherwise low-fat meal or snack. And like most of my recipes, they’re super simple to make, so you can be enjoying these in no time!
Notes on the Recipe:
I use refined coconut oil in this recipe. Although you may assume that refined oils are automatically bad for you, this is not the case when it comes to coconut oil. The benefits of coconut oil are mostly about the fat, and refined coconut oil has the same fatty acid composition as virgin coconut oil. While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the flavor of the mint in this recipe.
So, although these are coconut fat bombs, they do not taste like coconut. (So feel free to serve them to your coconut-hating friends and relatives! :)) If you do want your fat bombs to taste coconutty, however, feel free to use virgin coconut oil instead of refined.
One more note about coconut oil: not all refined coconut oils are the same. Make sure you buy a high-quality coconut oil that doesn’t use chemicals during the extraction process. I personally purchase this brand through my food co-op.
If you’re new to coconut oil, you should also know that eating too much coconut oil at one sitting can cause intestinal upset. How much is too much seems to vary from person to person, so I recommend eating no more than one or two of these at a time at first. If you want, you can then experiment to determine your own tolerance level.
Food processor: I prefer using my food processor for this recipe. I like that it can effectively mix all the ingredients even if you put in coconut oil that’s on the harder, more solid side. I use this food processor. You could probably make this in a blender, too, but I haven’t tried it so can’t be sure.
Silicone chocolate molds: I like using silicone molds for coconut oil recipes like this one. I used this set of molds in the photo above. They’re an awesome price on Amazon and have worked really well for me. If you’re interested in getting into making your own coconut oil treats and/or homemade chocolates, I highly recommend investing in a few silicone molds.
Candy Molds & Ice Cube Trays – Hearts, Stars & Shells – Silicone Chocolate
If you don’t have any molds, you can also just drop spoonfuls of the coconut oil mixture onto a flat surface (such as a cutting board) lined with parchment paper. If you pick this route, I recommend keeping your mixture on the more solid side. If necessary, you can chill it in the fridge for a bit to harden it up.
- 2 cups refined coconut oil (see note above)
- 1/3 cup plus 1 tablespoon raw honey, or more to taste
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- A couple dashes of salt, or more to taste
- Assess the hardness of your coconut oil. If it's very cold in your home, you may need to partially melt your coconut oil before proceeding. I've been able to just directly add it to my food processor, but I've been making this recipe when my coconut oil has been soft but still completely solid. If your coconut oil is completely melted, I recommend chilling it in your fridge for a bit to let it harden a little. Ideally you want to be adding coconut oil that is easily scoopable but still completely solid.
- Add coconut oil, honey, vanilla extract, peppermint extract and salt to your food processor. Process until all ingredients are evenly mixed, stopping the food processor once or twice to scrape down the sides.
- Taste the mixture to be sure that it's sweet enough for you. If not, add additional sweetener to taste.
- If you are using silicone molds, you want your coconut oil mixture to be easily pourable. If it's too thick/solid, it's harder to evenly fill the molds. If necessary, you can process for a little longer to make the mixture a little thinner.
- If you are not using molds, pick a flat surface, such as a cutting board, that will fit in your freezer and line it with parchment paper. You want your mixture to be thicker and more solid, so it can be dropped onto your surface in individual dollops and won't just run everywhere. If necessary, you can put your food processor in the fridge for a few minutes to harden up your mixture.
- If using silicone molds, lay out your molds on a cutting board, then use a ladle to fill all the molds with the coconut oil mixture.
- If using a surface lined with parchment paper, use a spoon to drop dollops of the mixture onto your surface.
- Carefully transfer molds or surface to your freezer and freeze until fat bombs are solid, then pop out and store in a lidded container in your freezer. Repeat process until all fat bombs have been frozen.
- These will keep in your freezer indefinitely. You can also store them in the fridge, if you prefer. Do not try to leave these at room temperature for more than a few minutes--coconut oil melts at 76 degrees, so they will get quite soft at room temperature!
Looking for More Coconut Oil Recipes?
If you want more ways to get more coconut oil into your diet, you should check out my other coconut oil-rich recipes, like coconut berry delights , lemon coconut delights, homemade mint chocolate, and coconut oil fudge
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