Peanut Butter- ½ cup. Here is how to make your own sugar free peanut butter.
Cream Cheese- 1 8 ounce package softened to room temperature.
Coconut Oil- ½ cup.
Unsweetened Cocoa Powder- 3 tablespoons.
Sugar Alternative- Equivalent to 1-2 tablespoons of sugar. The amount that you use will have to do with taste. Start with the 1 tablespoon equivalent and add additional as needed. Does not have to be granular alternative.
Vanilla Extract- 1 teaspoon.
Prep a rimmed cookie sheet or similar sheet with parchment paper. You can also use a silicon mold for this recipe.
In a small sauce pan over low heat, melt together the peanut butter, cream cheese, and coconut oil. Stir this as it melts. Do not allow this to bubble or boil.
Once the ingredients have melted, remove from heat and stir in the remaining ingredients one at a time (cocoa powder, sugar alternative, and vanilla extract). If this seems like it is not sweet enough for your liking simply add a bit more sweetener as stated above.
Pour this into your prepared cookie sheet/mold and freeze until hard- about 15-20 minutes.
Remove from freezer and cut into pieces. Store in freezer (can store in the refrigerator however, they may become soft).
Please see post for details.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!