Chocolate Chunk Cookie Dough Fat Bombs

1. **Prepare Chocolate Chunks:** Melt the 1 oz of 100% cacao and 2 tablespoons of coconut oil or butter together. Once melted, mix in the 2 tablespoons of heavy cream and 2 tablespoons of sweetener (or 8 drops liquid stevia). Pour this mixture into a parchment-lined dish with high edges and freeze for 30-45 minutes until firm.
2. **Prepare Fat Bomb Base:** Melt the 1/4 cup of coconut oil or butter. Mix it with 4 tablespoons of peanut butter, 3 tablespoons of sweetener (or 12 drops liquid stevia), 1/2 teaspoon of vanilla, and the optional 2 tablespoons of coconut flour and 1/2 teaspoon of cake batter extract.
3. **Cool Fat Bomb Base:** Place the fat bomb mixture in the freezer to cool down. Check it every minute or two and remove immediately once it is no longer warm.
4. **Chop Chocolate:** While the fat bomb mixture is cooling, remove the firm chocolate chunk slab from the freezer and chop it into small chunks.
5. **Combine and Form:** Once the fat bomb mixture is no longer warm, add the chopped chocolate chunks to it. Stir to combine, then divide the mixture evenly into 6 non-stick baking cups. Freeze until fully set before serving.