In a mixing bowl, combine the 1/2 cup of peanut butter and 2 tablespoons of softened butter. Mix them together until smooth and creamy.
Gradually add the 3/4 cup of Swerve Confectioners to the peanut butter mixture. Continue mixing until the sweetener is fully incorporated.
In a microwave-safe bowl, add the 9 ounces of Lily’s chocolate chips. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted.
Mix about half of the melted chocolate into the peanut butter mixture. Stir until well incorporated. Scoop the mixture into your silicone mold or mini muffin tin, filling them about 3/4 full.
Pour the remaining melted chocolate over the filled molds, ensuring that each fat bomb is covered. Tap the mold on the countertop to settle the chocolate.
Sprinkle a pinch of sea salt on top of each fat bomb before the chocolate sets.
Refrigerate for at least 30 minutes or until the chocolate is hardened.
Once set, carefully pop the fat bombs out of the mold. Store any leftovers in an airtight container.
