In a small bowl, mix together the coconut oil, peanut butter, salt, vanilla extract, and liquid stevia (or another no-calorie sweetener). Whisk until smooth and creamy.
Line a 6-muffin tray with muffin paper cups. Spoon about 3 tablespoons of the peanut butter mixture into each cup.
Place in the refrigerator for at least 1 hour, or overnight, to set.
While the peanut butter layer is chilling, whisk together the ganache ingredients until silky smooth.
Spoon about 1 tablespoon of chocolate ganache on top of each fat bomb.
Chill for at least 30 minutes in the refrigerator before serving.
This recipe is for 12 fat bombs. The size of each one will depend on what size muffin tray or chocolate mold you use.The peanut butter can be substituted for any other nut butter at a 1:1 ratio.To add more flavor, try adding 1-2 drops of an edible essential oil like peppermint or orange.These fat bombs should be kept in the refrigerator; they will melt at room temperature.They can be stored in an airtight container in the refrigerator for up to a week.