These are amazing!! I was making regular buttercream fat bombs but for the holidays i decided to do a peppermint patty type. It’s still the same buttercream filling just added peppermint extract. Freeze them and they’re the best treat!!
115g or 1 stick butter (organic grass fed butter is best)
115g or 1 stick cream cheese (1/2cup)
1tsp vanilla extract (or omit if you want, I haven’t tried it without it yet)
1 tsp peppermint extract
2-4 tablespoon Swerve powdered sugar (the best sugar sub ever!)
Dark chocolate bars (to melt) or chocolate chips
Mix butter cream cheese extracts together with electric mixer until smooth (must be room temp) add in tablespoons of swerve and mix until sweet enough for you.
Spoon into rounded molds or scoop into round molds on parchment paper and freeze. 15 min should be good.
While freezing melt chocolate bar (I think I used one full bar and a few extra choc chips) use a double boiler (or create your own with a round baking dish on top of a pan with boiling water underneath) I added a tablespoon of swerve to the chocolate since it was unsweetened.
Take frozen molds out and quickly dip them into chocolate until coated. And put them back onto the paper to freeze. Must do it quick bc they melt! I coated them twice to get them completely covered in chocolate.
Freeze. Then keep remaining in the freezer.
Sooooo good!!!