Start by melting around 1/2 cup coconut oil in a microwave-safe bowl. If your coconut oil is hard, this should take around 30 seconds on high until fully melted.

Then, use a 1/4 cup measuring cup to measure out 1/4 cup of melted coconut oil and set the rest of the coconut oil aside for the peppermint layer. Add 1/4 cup of melted coconut oil to a medium bowl.

Next, add drippy almond butter, maple syrup, and peppermint extract and mix until combined.

Add cocoa powder and salt and mix again until smooth.

Place around 1 heaping tablespoon of the chocolate layer onto the bottom of 12 muffin liners. Then tap the entire muffin tray to make sure everything is even.

Place in the freezer for at least 10 minutes to firm up a bit.

Place chilled cream cheese in a microwave-safe bowl, and microwave for 30 seconds to melt it, but not burn it. You want the consistency to be smooth and creamy*.

Then, add 2 tablespoons of melted coconut oil and mix until smooth. If you have leftover melted coconut oil, you can pour this right back into the jar.

Finally, add in peppermint extract and maple syrup and mix one more time until smooth.

Once the chocolate layer has firmed up a bit, you can spoon on the second layer.

Using a 1/2 tablespoon scoop, scoop around 1/2 tablespoon of the peppermint layer on top of the chocolate. Repeat until all 12 fat bombs are filled.

Then, tap the entire muffin tray to even things out.

Finally, sprinkle on smashed peppermint hard candies and mini chocolate chips.

Place in the freezer for at least 2 hours to fully freeze.

Once frozen, remove fat bombs from the muffin tin and store in either an airtight container or in a freezer-safe gallon-size bag for up to 3 months.