Ingredients:
- 2 ounces cream cheese, softened
- ¼ cup natural peanut butter
- 2 tablespoon Powdered Swerve
- ½ cup Almond flour
- 3 tablespoon Chopped peanuts
- ½ cup Lily’s chocolate chips
- 2 tablespoons coconut oil
- Silicone candy mold
Instructions:
- In a mixing bowl, combine the cream cheese, peanut butter, almond flour and Swerve. Stir to combine completely.
- Fold in the chopped peanuts.
- Press the batter into the sections of a silicone candy mold. Fill each candy mold about 3/4 of the way full of the peanut butter mixture.
- Place the filled silicone mold into the freezer to set for 30 minutes.
- Combine the Lily’s baking chips and coconut oil in a microwave safe bowl, and microwave at 30 second intervals until melted and well combined.
- Use a spoon to place some of the chocolate on the top of each of the spots in the candy molds.
- Place the silicone mold back into the freezer to allow the chocolate to set at least one hour.
- Store any uneaten candy in an airtight container in the freezer.
