1 cup white chocolate chips (I prefer Lily’s)
2 tbsp coconut oil
1/2 cup low carb peanut butter (I prefer smuckers)
2 tbsp Confectioners swerve
1 tsp vanilla


In a mixing bowl, combine peanut butter, swerve and vanilla. Stir until well combined.
Place the white chocolate chips and coconut oil in a microwave safe bowl. Heat at 30 second intervals until the mixture is completely melted and combined.
Using a mini muffin tin, put a little bit of white chocolate in the bottom of 18 cups.
Put a dollop of peanut butter on top, leaving a bit of room at the top of each.
Fill each section to the top with more white chocolate.
Place in the freezer to set for about an hour.
They’re amazing! Enjoy!