WW 3 point
Ingredients
2 ounces fat free cream cheese softened
¼ cup sugar free peanut butter
2 tablespoons Swerve confectioner’s sugar substitute
½ cup almond flour
3 tablespoons chopped peanuts
¼ cup Lily’s milk chocolate chips
tablespoon “I Can’t Believe It’s Not Butter”
Silicone candy mold
Instructions
- In a mixing bowl, combine the cream cheese, almond flour, and Swerve confectioner’s sugar substitute. Stir to combine completely.
- Fold in the chopped peanuts.
- Fold on the peanut butter.
- 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 Butter in a microwave safe bowl, and microwave at 30 second intervals until melted.
- Use a spoon to place some of the chocolate on the top of each of the candies 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