Ingredients
8 ounces room temperature fat-free cream cheese
Swerve Confectioners’ Sugar Substitute 3 tbsp
2 tbsp chocolate powder, unsweetened
14 cup Lily’s Chocolate Baking Chips 12 teaspoon vanilla extract
2 teaspoons “I Can’t Believe It’s Not Butter”

Mix the cream cheese, Swerve Confectioners’ Sugar Substitute, cocoa powder, and vanilla extract in a small mixing bowl. Blend until smooth.
Fill the silicone candy mold cavities evenly with the chocolate mixture. Place the candy in the freezer for 1 hour to set.
While the mixture is freezing, combine the Lily’s baking chips and the “I Can’t Believe It’s Not Butter” in a microwave-safe bowl. Microwave for 30 seconds increments until thoroughly melted and well combined. Allow to cool until just warm to the touch but still soft and flowing.
Remove the frozen candy from the mold and dip it in the chocolate mixture, coating it on all sides.
Return the chocolate-dipped candy to the freezer until the chocolate has firm. Remove the candy and serve it immediately, or store it in an airtight container in the freezer.