1.00 stick, Butter (softened)
8.00 oz, Cream cheese (softened)
4.00 Tbsp, Coconut Oil
4.00 Tbsp, Natural Peanut Butter
2.00 tbsp, Cacao powder
5.00 tbsp, Chopped Walnuts
1.00 cup, Flaked Unsweetened Coconut
1.00 tbsp, Stevia in the raw
2.00 tbsp, Splenda

I toast the coconut in the oven and then slowly blend all these ingredients together over low heat and stir carefully with a wire whisk until fully combined. I add the cacao powder and sweeteners at the very end. When finished I line cupcake tins with cupcake paper and add one heaping tablespoon of this delectable concoction in each holder, then chill and enjoy.

Makes 18 servings, calories 185, fat 19 g, carbs 2g, protein 2g, fiber 1g each. Yummy!