In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.

Add the cocoa powder, heaving whipping cream, sugar substitute (to taste) and vanilla.

Take off heat and put into a pouring container.

Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want.

Place into the freezer for about 15 minutes to harden.

Store in fridge or freezer in a tightly sealed container.