Keto Chocolate Peanut Butter Snack

Guidelines

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  In a muffin mold, place 12 silicone molds. In a pan, over medium heat, melt the butter and cocoa butter with the peanut (or nut) butter, mix. Add the erythritol and vanilla and mix again until the mixture is smooth.
  
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  Divide the mixture among the 12 muffin molds. Place in the refrigerator for an hour so that the mixture is firm.
  
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  Place a stainless steel bowl over a small pot of simmering water (to make a bain-marie). Place the chocolate and cinnamon there. Mix frequently to melt it completely. Remove the molds from the refrigerator (after waiting for an hour) and place a tablespoon of chocolate on each mold and spread it to the edges to cover well.
  
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  Refrigerate the level cuts for 30 minutes. Unmold and store in an airtight container in the refrigerator or freezer.