Carbs 4.9 grams
Fat 13.6 grams
Protein 3.7 grams
1 1/2 cup smooth, unsweetened peanut butter melted (plus more for drizzling)
1 cup coconut flour
1/4 cup packed Brown Swerve
1 teaspoon vanilla
Pinch of salt
2 cups sugar free dark chocolate (You can use Sugar-Free Hershey’s Kisses if you like)
1 Tablespoon coconut oil
Combine the peanut butter, coconut flour, brown Swerve, vanilla and salt and stir til smooth.
Line a baking sheet with parchment. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten slightly and place on baking sheet. Freeze until firm, about 1 hour.
Whisk together melted chocolate and coconut oil.
Dip cookie rounds into chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes.
Serve cold. Store leftovers in freezer.