Start by placing your coconut oil and protein powder in a sauce pan.

Heat up, stirring frequently, until thick liquid consistency. You can add a few more tablespoons of coconut oil if mixture is too thick.

Pour melted mixture into molds, filling 3/4 of the way full, as shown.

Place in freezer for 30 minutes.

Next toast your almond flour in a HOT skillet. Tossing frequently until golden brown.

Place you toasted flour, cocoa powder, swerve, coffee, and salt into a large mixing bowl. Mix well.

Slowly add your melted butter, stirring mixture until it is the consistency of wet sand.

Pack your crumb mixture into the molds to fill them the rest of the way up, as shown.

Place molds in the freezer for one hour.

Remove fat bombs from molds.

Store in freezer until ready to eat.

Serve and enjoy!