Place the chocolate chips and the coconut oil in a microwave safe bowl. Heat at 30 second intervals until completely melted and combined.
Fill 8 sections of a small square or rectangular silicone candy mold β of the way full with the chocolate mixture. Place the tray in the freezer to set for 15 minutes.
Place a layer of the caramel sauce on top of the chocolate in the candy mold, so that the sections are β of the way full.
Put the tray back into the freezer for an hour to chill.
Fill the candy mold sections the rest of the way to the top with the rest of the chocolate mixture. You can place it back into the microwave for 30 seconds if you need to soften it up again.
Add the fat bombs back into the freezer for another hour before serving.
Net Carbs: 1
Keyword low carb fat bombs, no sugar fat bombs
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