Mix coconut oil, coconut butter, cacao powder, almond extract, vanilla extract, and stevia or erythritol together. If using erythritol: heat in microwave or on stove for 1-2 minutes until erythritol is dissolved. You may want to taste to check that there are no crunchy erythritol crystals.
Add in crushed slivered almonds, coconut flakes, and cacao nibs.
With a tablespoon, fill mini cupcake liners or an ice cube tray, putting 1 tablespoonful in each. Store in fridge.
Notes
These vegan fat bombs will last about 1 week in the fridge, and several months in the freezer.