Making in bulk: Combine all the ingredients into your fat bomb mold and place into the oven at 250 degrees for 5-7 minutes, until cacao butter has fully melted.
Stir using a spoon or small utensil and place in the freezer for 15-20 minutes until frozen.
Making one: Combine all the ingredients in a microwave safe bowl and heat until fully melted. Combine using a spoon and transfer mixture to a fat bomb mold.
Best stored in a zip top bag on your counter top or in the fridge.