Sugar-Free Chocolate

Ingredients:
2-3 tablespoons cocoa
2 tablespoons butter (no substitutes)
2 tablespoons liquid heavy whippping cream
1/4 teaspoons pure vanilla extract
1 tablespoon peanut butter (crunchy or creamy)
6 packets sugar substitute

Directions:
Melt butter in microwave until hot. Add cocoa; mix well.

Add sugar substitute, vanilla, cream, and peanut butter. Mix well.

Drop by spoonfuls on waxed paper and refrigerate.

Can double the recipe and freeze in ziplock bags.

Variations:
Make chocolate, spoon into cupcake liners, just enough to cover bottom; spoon cheesecake in until ful. Sprinkle chopped pecans on top. Freeze or refrigerate.
Mix in some unsweetened coconut or walnut or pecans or peanuts.

Make chocolate chips:
Put the chocolate mixture in a ziplock bag while still a little warm. Cut a little off the tip of the bag and drop chips onto wax paper and freeze.