In a saucepan over medium heat or in the microwave, melt 4 oz dark chocolate and 2 Tbsp coconut oil together. (For 3-layer fat bombs: melt only 2 oz of dark chocolate with 1 Tbsp coconut oil for now.)

Pour melted chocolate layer into silicone molds, filling them ½ way full. (For 3-layer fat bombs: fill only ~⅓ of the way full.) Freeze ~ 1 hour, until set.

In a saucepan over medium heat, melt together coconut butter and 1 Tbsp coconut oil.

Add liquid sweetener and peppermint extract and mix to combine, stirring for about a minute to integrate.

Pour peppermint layer on top of frozen chocolate layer in molds and return to freezer ~ 1 hour, until set.

(For 3-layer fat bombs: fill molds only ⅔ full with peppermint layer, leaving room for additional chocolate. Once set, melt remaining dark chocolate with coconut oil and pour additional chocolate layer on top of frozen peppermint layer. Freeze ~1 hour more.)

Carefully remove desired fat bombs from molds and enjoy!