Melt the coconut oil and almond butter together in a small saucepan over low heat, stirring until smooth.
Remove from heat and whisk in the cocoa powder, powdered erythritol, peppermint extract, vanilla extract, and a pinch of salt until well combined.
Pour the mixture into a silicone mold or lined mini muffin tin.
Place in the freezer for about 30 minutes, or until the fat bombs are solid.
Once set, pop the fat bombs out of the mold and store them in an airtight container in the refrigerator or freezer.
Variations & Tips
For a nut-free version, substitute the almond butter with sunflower seed butter. You can also add a sprinkle of crushed sugar-free peppermint candies on top for extra crunch and festive flair. If you prefer a sweeter fat bomb, increase the powdered erythritol to taste. For a richer chocolate flavor, try adding a tablespoon of unsweetened dark chocolate chips to the mixture before freezing.
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