In a small microwave safe glass bowl add all the ingredients: peanut butter, coconut oil, butter (or melted cocoa butter) .
Microwave by 30 seconds burst stir and microwave again until the coconut oil and butter are fully melted. Make sure you stir between each 30 seconds burst to not 'burn' the peanut butter. You can also do this on the stove, in a saucepan, under medium heat.
You should obtain a consistent batter very runny almost like water. Stir in the powdered sugar free sweetener and vanilla creme flavored stevia drops. if used. The batter will thicken slightly but still be very runny and that is what you want. Taste and adjust sweetness with more stevia drops at this point if needed.
Place each chocolate silicone mold on a plate (this makes it easier to carry them to the freezer when filled). Fill each holes of the silicone mold with the peanut butter mixture up to the top.
Place your plate with the filled silicone mold in the freezer for 20 minutes or until the chocolate are firm up.
Meanwhile prepare the chocolate shell of your peanut butter fat bomb.
In a small glass bowl, add the sugar free chocolate chips, coconut oil and a pinch a salt if you like.
Microwave by 30 second burst, stir and repeat until the chocolate is melted.
Cover a plate with parchment paper, slightly oil it with oil spray. Set aside.
Remove the peanut butter fat bomb from the freezer. Carefully un mold each fat bomb by pushing them out of the silicone mold.
Use 2 forks to dip each fat bomb into the melted chocolate, and place them on the plate you prepared to cool down. Repeat until all the fat bomb has been covered with chocolate.
Bring the plate in the freezer again for 10 minutes to set the chocolate shell.
Remove from the freezer and enjoy straight away!
You can store your peanut butter fat bomb in an airtight container in the fridge for up to 3 weeks (if made with cocoa butter) or up to 1 week if made with butter. I found that the taste change slightly if I use butter and store them for longer.
Another option is to freeze them in Ziploc bag, up to for 3 months.
Eat them cold from the fridge or frozen! Don't store at room temperature or they will soften too much!
I use cocoa butter for a dairy free fat bomb, however you can use butter if preferred.