2-3 tablespoons cocoa
2 tablespoons butter (no substitutes)
2 tablespoons liquid heavy whipping cream
1/4 teaspoons pure vanilla extract
1 tablespoon peanut butter (crunchy or creamy)
6 packets sugar substitute
Melt butter in microwave until hot. Add cocoa; mix well.
Add sugar substitute, vanilla, cream, and peanut butter. Mix well.
Drop by spoonfuls on waxed paper and refrigerate.
Can double the recipe and freeze in ziplock bags.
Make chocolate, spoon into cupcake liners, just enough to cover bottom; spoon cheesecake in until ful.
Sprinkle chopped pecans on top. Freeze or refrigerate.
Mix in some unsweetened coconut or walnut or pecans or peanuts.
Make chocolate chips:
Put the chocolate mixture in a ziplock bag while still a little warm.
Cut a little off the tip of the bag and drop chips onto wax paper and freeze.
Sugar Free Chocolate Chunks
1 4oz. bar unsweetened chocolate (Ghirardelli)
1/4 cup xylitol
2 Tbsp. coconut oil
2 Tbsp. milk powder
1/8 tsp. stevia powder
Line a jelly roll pan (or any pan with a lip) with parchment paper and set aside.
In a coffee grinder or small food processor, pulse xylitol until crystals
are broken up and powdered. Larger crystals here and there are no big deal and
will add a nice little crunch to the finished chocolate chunks.
Using a chef’s knife, chop the chocolate bar into medium sized pieces and
place in a microwave safe bowl with the powdered xylitol. Heat in the microwave
at 20 second intervals, removing and stirring the mixture after
each interval until chocolate is melted and smooth.
Add coconut oil, milk powder, and stevia to the chocolate and stir until
thoroughly blended. Pour into the prepared pan and place into the freezer for
10-15 minutes or the refrigerator for 30-45 minutes until solid. Chop into chunks.