Slowly melt the cacao butter in a double boiler over medium heat.
In the meantime, add a couple of muffin paper tins to a muffin tray and make space in your freezer to fit the tray in later. I made about 6 fat bombs from the number of ingredients named above.
Once the cacao butter is all melted stir in the liquid sweetener. Divide half of it in between 6 muffin tins, then add in half a tablespoon of the nut butter to each muffin tin and top off with the rest of the melted cacao butter.
Place the muffin tin in your freezer for at least 30 minutes and your fat bombs are ready!