Chocolate Coating:
2 oz. unsweetened baking chocolate
2 oz. semi-sweet baking chocolate
1/4 cup low carb sweetener (powdered in food processor)

Peanut butter filling:
1/2 cup low carb sweetener
2 teaspoons soy flour
1/4 cup peanut butter

2- 1 ounce plastic candy molds (each mold usually makes 10-15 pieces)

Blend all filling ingredients in processor until ball forms. Scrape ball out of processor into small bowl and chill. Melt coating ingredients then paint bottom of candy molds with warm chocolate and small paint brush. Refrigerate for 3-5 minutes until chocolate is hard. Squeeze off dime size pinch of peanut butter filling and place in painted mold. Take teaspoon dollop of warm chocolate and place on top of peanut butter in mold. Refrigerate until hard about 1-2 hours or overnight. Pop candies from mold. Keep in fridge until ready to serve.

Yields 30 candies - approximately 2 net carbs per piece