Soften the base: Let the cream cheese sit at room temperature for 15–20 minutes. This helps it blend smoothly without lumps.

Melt the oil: Gently melt the coconut oil in the microwave or on the stove until just liquid. Don’t overheat.

Mix the fats: In a bowl, beat the cream cheese until smooth. Add peanut butter and mix until creamy and uniform.

Sweeten and flavor: Add powdered erythritol or allulose, vanilla extract, and a pinch of sea salt. Mix well. Taste and adjust sweetness. Remember, flavors mellow when chilled.

Adjust texture: Slowly pour in the melted coconut oil while mixing. The mixture should be thick yet pourable. If it’s too thin, chill for 5–10 minutes and stir again.

Add mix-ins (optional): Fold in sugar-free chocolate chips, chopped peanuts, or a dash of cinnamon for extra flavor and crunch.

Portion: Spoon or pipe the mixture into a silicone mini muffin mold or ice cube tray. Aim for 1–2 tablespoons per cavity.

Chill: Freeze for 30–45 minutes until firm. Then pop out of the mold.

Finish (optional): Dip or drizzle with melted sugar-free dark chocolate. Chill again to set.

Serve: Enjoy straight from the fridge for a creamy bite or from the freezer for a firmer, fudgier texture.