2 cups refined coconut oil (see note above)

1/2 cup smooth peanut butter

1/4 cup raw honey

2 teaspoons vanilla extract

Couple dashes of salt, or more to taste

Assess the hardness of your coconut oil. If it's very cold in your home, you may need to partially melt your coconut oil before proceeding. I've been able to just directly add it to my food processor, but I've been making this recipe when my coconut oil has been soft but still completely solid. If your coconut oil is completely melted, I recommend chilling it in your fridge for a bit to let it harden a little. Ideally you want to be adding coconut oil that is easily scoopable but still completely solid.
Add coconut oil, peanut butter, honey, vanilla extract, and salt to your food processor. Process until all ingredients are evenly mixed, stopping the food processor once or twice to scrape down the sides.
Taste the mixture to be sure that the flavor is to your liking. As written, these fat bombs are mildly sweet and not overly peanut buttery. If you want to amp up the sweetness or peanut butteriness, add extra of either of those ingredients now.
If you are using silicone molds, you want your coconut oil mixture to be easily pourable. If it's too thick/solid, it's harder to evenly fill the molds. If necessary, you can process for a little longer to make the mixture a little thinner.
If you are not using molds, pick a flat surface, such as a cutting board, that will fit in your freezer and line it with parchment paper. You want your mixture to be thicker and more solid, so it can be dropped onto your surface in individual dollops and won't just run everywhere. If necessary, you can put your food processor in the fridge for a few minutes to harden up your mixture.
If using silicone molds, lay out your molds on a cutting board, then use a ladle to fill all the molds with the coconut oil mixture.
If using a surface lined with parchment paper, use a spoon to drop dollops of the mixture onto your surface.
Carefully transfer molds or surface to your freezer and freeze until fat bombs are solid, then pop out and store in a lidded container in your freezer. Repeat process until all fat bombs have been frozen.
These will keep in your freezer indefinitely. You can also store them in the fridge, if you prefer. Do not try to leave these at room temperature for more than a few minutes--coconut oil melts at 76 degrees, so they will get quite soft at room temperature!