Peppermint Avocado Fat Bombs

When I first started looking for low carb, healthy dessert like snacks I was very skeptical of “Fat Bombs”.  Isn’t it unhealthy?  Why would I need an explosion of fat?  Does it even taste good?  A couple months later and here I am posting my first “Fat Bomb” recipe.. Needless to say they’re actually not unhealthy and they can taste damn goood 🙂

One thing I noticed though from a lot of the great recipes online is that almost all of them involve either nut butter or coconut but none that I’ve found involve Avocado.  Now with Avocado being the superfood that it is, and loaded with healthy fats, I figured I’d take a stab at an Avocado fat bomb.  After a bit of trial and error I came up with this and omg does it taste good!!  All my dessert like recipes I’ve made so far resemble cupcakes as that’s the only baking moulds I have, but in this case it actually makes this recipe much more fun to make and the result is awesome.

I wanted to keep the filling green for aesthetic reasons (isn’t it said our eyes eat first?) but as we all know Avocado definitely doesn’t have a dessert like taste or texture.  Enter the Peppermint.  One teaspoon of that and the green filling with that taste suddenly makes so much sense.  I also stumbled upon a trick to make actual “cups” (think peanut butter cups) from the mixture so it’s an actual cup(cake) with a filling and not just a mess of frozen ingredients.

Anyways, enough rambling from me on how and why I came up with this.  Instead, try them..  They take 15 mins to make.. Then let me know what you think 😀  Enjoy!

Peppermint Avacado & Coconut Fat Bombs
Macros per serving (rough calculation): 25g fat, 3g protein & 2.4g sugar (250 calories)
Prep Time 5 minutes
Passive Time 15 minutes
5 fat bombs
  • 100 g Creamed coconut (could also sub in cream cheese although this will obviously change the macros)
  • 30 g Dark Chocolate (I used Green & Blacks Organic - 85% cocoa)
  • 1 tsp Cacao
  • 1 medium Avocado
  • 1/8 tsp Stevia
  • 1 tsp Peppermint extract
  • 1 tbsp Coconut oil
  • 2 tbsp Dessicated coconut
  1. Melt the dark chocolate and soften the coconut cream in the microwave.
  2. Mix the two together in a bowl along with the Cacao.
  3. Line a cupcake tray with 5 cupcake holders and fill each with a spoonful of the mixture, just enough to fill the bottom of the holder.
  4. Put the tray in the freezer for 5 minutes or so until the mixture has set.
  5. In the meantime, mash the avocado in a bowl and mix the remaining ingredients together.
  6. Once the mixture has set, take the tray out of the fridge and cover the set mixture in the cupcake holder with another spoonful of the coconut mixture.
  7. Now for the tricky bit 🙂 Take another cupcake holder and place it inside an existing one. Gently push in the middle of it, so the mixture underneath is forced up the sides.
  8. Move your finger in a circular motion from the middle of the holder outwards until all the sides have some mixture in them.
  9. Do this for all of the cupcake holders then put the tray back into the freezer for 5 minutes or until the mixture has set.
  10. Remove the tray from the fridge and gently peel off the top cupcake holders. If all went well you should now have something resembling a coconut/chocolate cup for your avocado mixture,
  11. Evenly spoon the avocado mixture into the cups and gently smooth the top with the back of a spoon.
  12. Finally evenly spoon the remaining coconut mixture over the top of the avocado and put the tray back into the freezer for 5 minutes or until the mixture has set.
  13. Enjoy!