These frozen candies have a cocoa cream-cheese center and a melted chocolate-chip coating. The recipe makes 12 pieces.
Ingredients
- 8 ounces fat-free cream cheese, at room temperature
- 3 tablespoons Swerve Confectioners’ Sugar Substitute
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
- ¼ cup Lily’s Chocolate Baking Chips
- 2 tablespoons I Can’t Believe It’s Not Butter
Instructions
- Mix the cream cheese, confectioners’ sugar substitute, cocoa powder, and vanilla until smooth.
- Divide the mixture evenly among 12 cavities of a silicone candy mold. Freeze for 1 hour.
- Combine the chocolate chips and buttery spread in a microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals, until completely melted and well blended.
- Let the coating cool until it is barely warm to the touch but still soft and fluid.
- Remove the chilled centers from the mold. Dip each one in the coating, covering all sides.
- Return the candies to the freezer until the coating has hardened.
Yield and Storage
Makes 12 candies. Store uneaten candies in an airtight container in the freezer.
