Step 1

Combine the cream cheese, peanut butter, sweetener and vanilla extract in a mixing bowl and beat with an electric mixer until smooth and creamy.

Step 2

Roll the cheesecake into tablespoon size balls (this is easier if you chill it for a few minutes first). Freeze the cheesecake balls at least 20 minutes so it is easier to dip into the warm chocolate.

Step 3

Melt the chocolate and coconut oil to make the chocolate coating. Dip the cheesecake balls into chocolate, place on a silicone or wax paper lined baking sheet.

Step 4

Sprinkle with sea salt if desired.