I've been planning on making fat bombs as a treat, but I need something that can sit out at room temperature so I can easily grab one if I get hungry. All of the recipes I see say to keep them in the fridge so they don't melt, but at the same time their main ingredient is coconut oil, which I avoid using because it's always rock solid??

So, what gives? I can see how adding almond butter to it would make it softer, but to the point that it would completely melt at room temperature? Especially with cocoa powder and maybe coconut flour mixed in? This doesn't seem right. Do the other ingredients affect the melting point or something?