10 oz sugar free chocolate chips
4 tbsp coconut oil divided
1 cup no sugar added peanut butter
1 tsp vanilla extract
1/2 tsp vanilla liquid stevia or swap with 1/2 cup of your favorite sugar free sweetener
Melt the chocolate with 2 tablespoons of coconut oil and stir until smooth.
Place the silcone mold on a baking sheet. Spoon enough chocolate into each mold to cover the bottom and sides, use a pastry brush to cover sides. You will use about half the melted chocolate for this, remaining will be to cover the tops of each cup. Freeze for 15 minutes.
While that is in the freezer, melt the peanut butter and the remaining coconut oil together and stir until smooth. Stir in the vanilla extract and stevia. Taste and adjust if needed.
Evenly spoon the peanut butter mixture into the frozen chocolate cups.
Freeze again for 15 minutes.
Cover each with remaining chocolate and freeze again for 1-2 hours. Pop out of molds and enjoy!
Nutritional Information: Calories: 259, Fat: 23g, Carbohydrates: 7g, Fiber:1 g, Protein: 7g