In a medium saucepan or microwave-safe bowl, combine the creamy peanut butter, unsalted butter, and coconut oil. Heat gently over low to medium heat until fully melted and smooth—about 2-3 minutes on the stove or 30 seconds at a time in the microwave.

Remove the melted mixture from heat and whisk in the unsweetened cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt if desired. Stir vigorously until fully combined and there are no lumps.

Carefully spoon the creamy mixture into silicone molds or ice cube trays, filling each section evenly. Optionally, sprinkle toppings on top for added texture.

Place filled molds in the freezer and allow to set for at least 1 hour until firm.

Once frozen, carefully pop the fat bombs out of the molds. Store in an airtight container in the fridge for short-term use or in the freezer for longer.