Line a baking sheet with parchment paper.
Mix peppermint extract, coconut oil, shredded coconut, Swerve sweetener, sea salt, and heavy cream with a hand mixer until the mixture turns into a paste.
Spoon the mixture into a silicone mold. Freeze until solid, about 1 to 2 hours.
Melt the chocolate layer ingredients in a saucepan over low heat, stirring frequently.
Remove silicone mold from freezer and pop out coconut fat bombs.
Using a fork, carefully dunk the fat bombs into the melted chocolate and place on a baking sheet. Allow hardening in freezer.
Once the chocolate has hardened, remove from freezer and serve.