Melt together: One 9 oz bag of Lily’s sugar free chocolate chips (or you can use unsweetened chocolate and add your choice of sweetener), 1/4 cup butter, 3/4 cup heavy cream (you can use thick canned coconut milk instead), and 1 tsp vanilla. Pour into silicone molds or into a baking dish. Chill thoroughly. Turn out of molds or cut into bite-sized pieces.
I kept these in the fridge and served them cold. They hold up well and don’t immediately melt when you pick them up. Once they warm up to room temp, they are a little soft but they still hold their shape. I think this would make a good peppermint fudge too with a splash of a good mint extract or essential oil.
If you make 36 pieces, each one will contain 3 total carbs (2 fiber), 1 protein, 5 fat grams. This count does not reflect the sugar alcohol carbs.