Step 1

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.

Step 2

Line a 6-muffin tray with muffin paper cups. Spoon about 3 tablespoons of the peanut butter mixture into each cup.

Step 3

Place in the refrigerator for at least 1 hour, or overnight, to set.

Step 4

While the peanut butter layer is chilling, whisk together the ganache ingredients until silky smooth.

Step 5

Spoon about 1 tablespoon of chocolate ganache on top of each fat bomb.

Step 6

Chill for at least 30 minutes in the refrigerator before serving.