1/3 cup plus 2 tablespoons coconut butter, coconut cream, or coconut mana, softened
1/2 cup unrefined coconut oil, softened
1/4 cup creamy almond butter or peanut butter
3 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
1 tablespoon orange zest or 1 teaspoon pure orange extract
1 tablespoon coconut milk or almond milk
2 tablespoons powdered erythritol, more to taste
Combine all ingredients in a large mixing bowl, and using a rubber spatula or hand mixer, mix until all ingredients are well incorporated and the mixture is smooth.
Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Transfer the mixture to a piping bag with a large icing nozzle, and pipe the mixture onto the prepared baking sheet in the shape of small kisses (15 in total). Alternately, you can transfer the mixture to a resealable plastic bag and snip off the corner and then use as you would a piping bag. Another option is to place the mixture in candy molds.
Place the tray of fat bombs in the refrigerator for one hour to set.
Store leftovers in the refrigerator for up to a week or in the freezer for up to 2 months.