In a microwave-safe bowl, combine the coconut oil and butter. Heat in the microwave for 20–30 seconds until melted. Stir until smooth and fully combined.

This step ensures that the mixture blends easily with peanut butter and cocoa powder.

Add the natural peanut butter into the melted mixture. Stir with a spatula or whisk until smooth. The texture should be thick, creamy, and shiny.

To the mixture, add:

Cocoa powder

Powdered sweetener

Vanilla extract

Pinch of salt

Whisk or blend using a hand mixer until everything is smooth and lump-free. Taste the mixture and adjust sweetness if necessary.

Spoon or pour the mixture into silicone molds, mini muffin tins, or ice cube trays. If you want perfectly round fat bombs, use a small cookie scoop.

Leave a small space at the top if adding toppings.

Sprinkle chocolate chips, nuts, or coconut on top if desired. Lightly press them into the mixture so they stick.

Place the molds in the freezer for 20–30 minutes or until the fat bombs are completely solid.

Once frozen, pop them out of the molds and store properly.