Prepare an 8x8 baking dish with parchment paper.
Add coconut cream and erythritol to a small saucepan and bring to a boil. Allow the sauce to reduce/thicken until it's reached a caramel-like consistency and coats the back of a spoon (about 8-10 minutes).
Remove from heat and stir in almond butter and vanilla.
Stir in the shredded coconut.
Pour into prepared baking dish.
Freeze until firm (about 20 minutes).
Melt the low carb chocolate in a large bowl -- I do this using a double boiler, but you can also do this in the microwave.
Cut the fat bombs into 16 pieces, and place them on a rimmed cookie sheet.
Pour melted chocolate over each slice.
Place the fat bombs back in to fridge for about 30 minutes, or until the chocolate sets. Enjoy!