Peanut Butter Chocolate Fat Bombs

1.In a medium saucepan, combine the creamy peanut butter and coconut oil over low heat. Stir continuously until the mixture is smooth and well combined.

2.Remove the saucepan from the heat and add the unsweetened cocoa powder, powdered erythritol, vanilla extract, and salt. Stir until all ingredients are fully incorporated and the mixture is smooth.

3.Line a mini muffin tin with paper liners or use a silicone mold for easy removal.

4.Pour the peanut butter chocolate mixture evenly into each mold or liner, filling them about three-quarters full.

5.Place the muffin tin or mold in the refrigerator for at least 1 hour, or until the fat bombs are firm and set.

6.Once set, remove the fat bombs from the molds or liners and store them in an airtight container in the refrigerator until ready to serve.