Step 1

For the base: In a medium-sized mixing bowl, beat the cream cheese with the butter until combined.

Step 2

Add the coconut oil, erythritol and vanilla, and mix until combined.

Step 3

Divide the mixture between 12 cups of a silicone mini cupcake tray (they should be three-quarters full).

Step 4

Smooth the top with a small teaspoon. Place in the freezer for 20 minutes until relatively hard on top.

Step 5

For the top: In a separate bowl, mix the melted coconut oil with the erythritol and cocoa powder. Pour on top of the semi-frozen base layer, and freeze until completely set, about 4 hours.