Ensure your coconut oil is softened to room temperature but not completely melted – it should have the consistency of soft butter. In a medium mixing bowl, combine the softened coconut oil with the cocoa powder, whisking vigorously until you achieve a smooth, lump-free mixture.

Gradually whisk in your powdered erythritol, watching as the mixture becomes slightly lighter in color. Add the almond butter, vanilla extract, and sea salt, stirring until everything is completely unified. Use the back of a spoon to press out any lumps from the almond butter until smooth.

Check the consistency - the mixture should hold its shape when spooned but still be pliable enough to mold easily. If too thick, add heavy cream one tablespoon at a time. If too thin, refrigerate for 5-10 minutes to firm up slightly.

Using a small cookie scoop or tablespoon, portion the mixture into 12 equal pieces onto a parchment-lined plate or baking sheet. Roll each portion between your palms to create smooth balls, or press them into silicone molds for more uniform shapes.

Place the shaped fat bombs in the refrigerator for at least 30 minutes until they're completely set and hold their shape when handled.