Line a baking tray with parchment paper.

Beat the peanut butter, Swerve, monk fruit sweetener, cream cheese and vanilla extract with a hand mixer.

Mold the mixture into 12 balls and place on the prepared tray.

Freeze for 1 hour until firm.

Prepare a double boiler. Melt the chocolate and mix in the coconut oil.

Dip each bite into the chocolate mixture.

Freeze for an additional 30 minutes or until the chocolate has hardened.

Store the freezer in an airtight container until you are ready to eat them.