Mini No Bake Peanut Butter Pies

Crust

• ½ cup plus 2 tbsp almond flour
• 2 tbsp cocoa powder
• 2 tbsp Swerve Confectioners
• 2 ½ tbsp butter, melted

Peanut Butter Filling

• 4 ounces cream cheese, softened
• ½ cup peanut butter
• 5 tbsp Swerve Confectioners
• ½ cup whipping cream, room temperature
• ½ tsp vanilla extract

Chocolate Peanut Butter Topping

• 1 ounce sugar-free dark chocolate, chopped
• 2 tbsp peanut butter

Crust

1. Line 6 muffin cups with parchment paper liners.
2. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in butter until mixture begins to clump together. Divide the crumb mixture between prepared muffin cups and press firmly into the bottom of each.

Peanut Butter Filling

1. In a large bowl, beat the cream cheese, peanut butter, and sweetener together until well combined. Beat in the whipping cream and vanilla extract until smooth. Divide mixture between the muffin cups, spreading as best you can over the crusts.
2. Freeze for at least 2 hours, until very firm and paper liners can be peeled off easily. At this point, they can be kept refrigerated.

Chocolate Peanut Butter Topping

1. In a microwave-safe bowl, melt the chocolate and peanut butter together on high in 30 second increments, stirring in between. Once smooth, drizzle over chilled pies.

Makes 6 servings.