Keto Chocolate Peppermint Patty Fat Bombs Recipe

DIRECTIONS

1. In a small microwave safe bowl (or over a double boiler), melt the chocolate chips and coconut oil in 20 second intervals, stirring with a fork between each heating, until completely melted and combined. Set aside.
2. In a small bowl with a hand mixer, whip the heavy cream to stiff peaks.
3. In a medium bowl, use the hand mixer to whip room temperature cream cheese and mascarpone cheese until well combined. Add protein powder and use a fork to combine until fully incorporated. Add the melted chocolate chips and mix in with the hand mixer until well combined. Add in the whipped cream and use the hand mixer again until fully incorporated.
4. Finely dice Atkins Dark Chocolate Peppermint Patty into the size of mini chocolate chips, add to the chocolate mixture and stir in until evenly distributed. Prepare a dish that will fit in your freezer with parchment paper, or use 15 ml (1/2 ounce) silicone molds. Measure out 1 tablespoon mounds of chocolate mixture onto the prepared dish (about 11) and place in the freezer for about 20 minutes, or until semi hardened. Remove to an airtight container and store in the refrigerator for up to 5 days.