For the balls: 8 oz cream cheese, softened ½ cup all natural peanut butter ¼ cup coconut oil 2 tbsp granulated Stevia sweetener pinch of salt
For the glaze: 1 cup chopped sugar free dark chocolate 1 tbsp coconut oil
To make the balls, in a bowl cream together the coconut oil and sweetener.
Add the cream cheese and pinch of salt and beat until blended.
Add the peanut butter and beat to combine.
Cover and freeze until the mixture is firm enough to scoop into balls, about 30-60 minutes.
To make the glaze, melt the chocolate and coconut oil together, in a double broiler or microwave, until smooth. If you microwave, stir every 30 seconds until the chocolate mixture is completely smooth.
Let it cool slightly.
Remove the mixture from the freezer.
Using a small ice cream scoop, scoop the balls.
Use two forks to dip each ball into the chocolate.
Shake a little to let the excess chocolate drip.
Pop the balls back into the freezer until the chocolate sets.
Keep refrigerated in an airtight container until serving.