Set up your chocolate molds on a baking sheet or line 24-count mini muffin pan, 12 standard sized muffin pan with paper or silicone muffin liners. Set aside.
Place the coconut in a high speed blender and process for 1 minutes until completely pureed. Add 1 tablespoon of MCT oil and process another minute or until the coconut mixture is pureed into a smooth texture similar to peanut butter. If your coconut is still dry, continue adding MCT until it is smooth, but not runny. It should stick to your spoon. Add the peppermint extract and sweetener to taste. Set aside
Place the chocolate a microwavable bowl and cook for 30 seconds. Give it a stir and repeat a 2 to 3 more times until chocolate is melted. Be sure not to burn. When chocolate is melted, add the MCT oil and stir to combine.
Spoon a little bit of chocolate on the bottom of the chocolate mold or lined muffin tin. It should be just enough to cover the bottom. Place in the freezer for 5-10 minutes to harden.
Next, Spoon a teaspoon or two (depending on the size of your mold) of the coconut mixture on top of the hardened chocolate bottoms. Place in the freezer for 5-10 minutes to harden.
Finish the fat bombs by topping with the rest of the melted chocolate. Then top with optional garnishes like crushed toasted almonds or coconut shreds. Place in the freezer to harden one more. Eat 1 or 2 fat bombs any time you get a craving for something sweet in between meals. Enjoy!