Step 1

Measure cream cheese, peanut butter powder, agave nectar, heavy cream, vanilla extract and salt into a small mixing bowl. Beat ingredients together with an electric mixture on medium high for 2-3 minutes (until smooth), stopping to scrape the sides of the bowl with a spatula when necessary.

Step 2

Line a drinking glass with a small Ziploc bag and use a spatula to transfer ingredients into the open baggie. Remove from the glass and zip closed, cut off one corner of the bag at the very tip to create a small opening. (*Note: make sure you cut off only the VERY tip of the bag. you don't want a very big opening. You can go back later and cut a little more if necessary).

Step 3

Squeeze cheesecake mixture from bag into muffin pan cavities until each one is about two thirds full.

Step 4

Use a food processor to crush your peanuts into small crumbs. (If you don't have a food processor you can also put your nuts into a Ziploc bag and crush them with a rolling pin or drinking glass or mince them up with a knife). Melt 2 tablespoons of coconut oil (the remaining ½ tablespoon will be added to your chocolate drizzle) and add it to the peanut crumbs.

Step 5

Stir peanut and oil mixture until well combined and then fill muffin pan cavities to the top with mixture. (*Tip: it's helpful to stir the peanuts and oil on occasion while portioning out to keep ingredients evenly distributed).

Step 6

Freeze for 2 hours (or overnight).

Step 7

Measure chocolate chips and ½ tablespoon of coconut oil into a small, microwave safe bowl and melt.

Step 8

Line a baking sheet with parchment paper and pop cheesecake bites out of the muffin pan. Arrange them on the baking sheet and drizzle with chocolate.

Step 9

Eat immediately or freeze/refrigerate your bites until you are ready to enjoy!