Combine all of the ingredients, except the chocolate, into a bowl and mix thoroughly
Place all of the chocolate squares into a food processor and pulse until they are in small pieces, but not too fine
Roll the peanut butter mixture into rough 1 inch balls (about 2cm) and then roll in the chocolate pieces
Place finished chocolate balls onto some wax paper (I use reusable beeswax wraps to prevent waste) on a plate, pan or flat surface to place in the freezer
Once frozen, store in the fridge or freezer in an airtight container. Should last in the fridge for 1-2 weeks or in the freezer for a couple of months
Notes
The peanut butter and cream cheese are easier to mix if they’re at room temperature.
Be sure the chocolate you use is keto-friendly as not all dark chocolate is. You’ll want at least 60% dark chocolate as this is better for you in general.
Go for an all natural peanut butter or you can even use almond butter which is even better.
Nutritional Info:
Calories: 149kcal | Carbohydrates: 4g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 108mg | Potassium: 256mg | Fiber: 4g | Sugar: 2g | Vitamin A: 169IU | Calcium: 31mg | Iron: 2mg
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