I'm a big fan of the Ketogenic diet, having experienced some of the incredible benefits, like reduced inflammation, first hand. 

Although I've been following this way of eating for over a year, and my sugar cravings are significantly less frequent and less manic, I still like to enjoy something sweet from time to time.

These bite sized indulgences are the perfect way to keep you satisfied when a sugar craving hits, without undoing all of your hard work or giving you a huge insulin spike!

Ingredients

Chocolate: 

6 Tbsp Raw cacao

1 Tbsp Tahini

2 Tbsp Coconut butter

¾ Cup Coconut oil

¼ Cup Monk fruit sweetener

½ tsp Vanilla extract

Filling: 

½ Cup Peanut butter 

3 Tbsp Water

3 Tbsp Cream

3 Tbsp Butter

½ tsp Vanilla extract

2 Tbsp Monk fruit sweetener

1. First of all you will need to prepare your chocolate. Add all the chocolate ingredients into a small saucepan over low heat. Stir slowly but continuously until the ingredients are melted, well combined and liquid. 
2. Line a mini muffin tray with mini muffin paper cups. Carefully pour a tablespoon or so of the melted chocolate mixture in to the bottom of each mini muffin cup. Make sure the base of each are covered evenly. 
3. Place the tray in to the fridge and allow to chill until set.  
4. Meanwhile make your peanut butter filling. Add all the filling ingredients to a saucepan again over a low heat, stir occasionally for approximately 2 – 5 minutes or until filling is thickened. Remove from heat and allow to chill for at least 30 minutes. 
5. Once the chocolate in your moulds has set solid and the peanut butter filling is cooled and thick, and add a teaspoon or so fo the filling in to the middle of each mini muffin cup. Leave enough room around the edges so that the remaining chocolate can be poured around the sides. 
6. Pour the remaining melted chocolate liquid over the filling and fill each mini muffin cup.  
7. Return to the fridge (or freezer) and allow to set.