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I received free samples of Swerve mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Swerve and am eligible to win prizes associated with the contest. I was



Total time

25 minutes




  • 2 (16 oz.) bag dark chocolate chips
  • ½ cup coconut oil or butter (divided)
  • 1 cup natural creamy peanut butter
  • ½ cup Swerve, Confectioners
  • ¼ cup strawberry preserves


  1. Line 2 24-cup mini muffin tins with mini muffin liners. Microwave dark chocolate chips and ¼ cup coconut oil or butter in a glass bowl at 30 second increments, stirring in between increments, until melted (usually takes 2 minute or 2 minutes 30 seconds). In another glass bowl, microwave remaining ¼ cup coconut oil or butter and peanut butter for 1 minute. Add confectioners and whisk to combine. Spoon about ½ tablespoon chocolate mixture into each mini muffin liner, then about ½ tablespoon peanut butter mixture, then a drop of strawberry preserves, finishing with another ½ tablespoon chocolate mixture. In between each layer, gently pick up and drop the muffin tin onto the counter or gently shake the pan to flatten each layer. Place in the refrigerator for at least 30 minutes, until hardened. Keep refrigerated in an airtight container.

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