1. Melt the Coconut Oil: In a microwave-safe bowl, gently melt the coconut oil until liquid (30-60 seconds in microwave). Alternatively, use a small saucepan on low heat. Do not overheat.

2. Combine Wet Ingredients: Add natural peanut butter to the melted coconut oil. Stir until completely smooth and well combined.

3. Add Sweetener & Vanilla: Stir in powdered sweetener and vanilla extract. Mix thoroughly until dissolved. Taste and adjust sweetness if needed.

4. Divide for Chocolate Portion: Scoop out about two-thirds of the peanut butter mixture into a separate bowl. This will be for the plain peanut butter layer. Leave the remaining one-third in the original bowl.

5. Create the Chocolate Mixture: To the remaining one-third mixture, add unsweetened cocoa powder and a pinch of salt. Stir vigorously until fully incorporated and uniform in color.

6. Roll the Peanut Butter Balls: Using a small cookie scoop or teaspoon, roll small balls (about 1-inch diameter) from the larger peanut butter portion. Place on a parchment-lined baking sheet or plate.

7. Roll the Chocolate Balls: Repeat with the chocolate mixture, rolling similar-sized balls. Place on the same parchment-lined sheet.

8. Chill Time: Place the baking sheet in the refrigerator for at least 30-60 minutes, or until firm. This is crucial for structure.

9. Optional Coating (if desired): If using sugar-free chocolate chips, gently melt them. Dip or drizzle the chilled fat bombs with melted chocolate. Return to fridge for 10-15 minutes to set the coating.

10. Enjoy! Serve cold or straight from the fridge.