This photo - I used small paper bon bon cups:


This yummy confection is going to very strongly remind you of peanut butter cups! My family and especially Jonathan loved it.   Keep it in the freezer.  This chocolate has a real "snap" to it.

1/4 cup unsalted butter (60 mL)
1/4 cup coconut oil (60 mL)
1 oz unsweetened Baker's chocolate, OR Lindt 70% chocolate (30 g)
Sweetener to equal 6 tbsp sugar (use a mixture of powdered erythritol and sucralose or stevia) (90 mL)
1/4 cup vanilla whey protein (60 mL)
1/4 cup whole milk powder, or skim milk powder (blend in blender if coarse) (60 mL)
1/4 cup peanut butter,* (60 mL)
  sugar free (can contain salt)
1 tbsp whipping cream (15 mL)

In double boiler, melt butter, coconut oil and chocolate. In food processor with sharp blade, blender or in bowl with electric mixer, pour melted chocolate mixture. Add sweetener, vanilla whey protein, milk powder, peanut butter and whipping cream. Process. Pour into 8-inch (20 cm) square glass baking dish. Freeze very solid. This candy needs no thawing; using a knife, pieces break easily.

Variation: Chocolate Almond Butter Candy: Use almond butter and a pinch of salt.

Helpful Hints: *If peanut butter is unsalted, add a pinch of salt to the recipe. 

Nutritional Analysis: 25 servings, 1 serving:
64.9 calories; 1.7 g protein; 6.2 g fat; 1.1 g carbs 

The above analysis is a rough estimate, as the pieces that break are not uniform in size. Do not be worried by the texture of the pre-frozen product – it tastes wonderful and different once completely frozen. Double the recipe – you’ll be glad you did!

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!