Preparation · Grease candy molds or mini muffin trays with coconut oil. · Heat peanut butter and coconut oil until achieve a smooth liquid paste. · Stir the peanut butter, coconut butter, and sweetener into a bowl. · Pour the smooth preparation into candy molds. · Add more liquid choco butter on top to grease. · Keep in the refrigerator to freeze for up to an hour. · Serve chilled with a low-calorie beverage.