In a medium saucepan, melt the coconut oil over low heat.
Once melted, remove from heat and stir in the cocoa powder, collagen peptides, almond butter, sweetener, vanilla extract, coffee, and sea salt until well combined.
Pour the mixture into silicone molds or a lined baking dish.
Refrigerate for at least 1 hour or until solid.
Once set, remove from molds and store in the refrigerator.
Notes
These fat bombs can be customized with different nut butters or add-ins like nuts or seeds.
For a sweeter taste, adjust the amount of sweetener to your preference.