Step 1

Melt coconut manna and cacao butter in a double boiler, then stir in Swerve confectioners until disolved.

Step 2

Add peanut butter powder and stir until full incorporated and you have a sauce that looks like peanut butter.

Step 3

If your peanut sauce is looking more like peanut paste, add the coconut oil, stirring until the sauce has thinned out.

Step 4

Stir in the vanilla extract. This will cause your peanut butter to thicken up again, making it just a little more difficult to put into the silicone tray. As such, I list this ingredient as optional.

Step 5

Stir in the protein puffs, then transfer to a six cavity silicone mold (or other candy mold of your choice). Use a spatula to pat down the peanut butter. If your peanut butter is still to thick and not filling out your mold, place in a 250F (120C) oven for 10-15 minutes, then use a spatula to pat down.

Step 6

Allow to come to room temperature, then place in the freezer for 10 minutes to allow the candy bars to firm up.

Step 7

Store in the refrigerator. Try not to eat all six at once.