Place a saucepan over low heat.
Add peanut butter and coconut oil to the pan.
Stir until both ingredients melt and become smooth.
Remove the pan from heat.
Add cocoa powder and powdered sweetener.
Stir well until fully combined.
Add vanilla extract and a pinch of salt.
Mix until the texture becomes silky and smooth.
Line a mini muffin tin or silicone mold with liners.
Pour the mixture evenly into each mold.
Place the mold in the freezer for about 30 minutes.
Remove once the fat bombs are fully set.
Store in the refrigerator or freezer until ready to serve.
