Soften and prep: Make sure the cream cheese is soft. Line a baking sheet with parchment and clear freezer space. If not using popsicle molds, line a loaf pan with parchment, leaving overhang for easy lifting.

Blend the base: In a mixing bowl, whisk 8 ounces cream cheese until smooth. Add 3/4 cup creamy natural peanut butter, 1 teaspoon vanilla, a pinch of salt, and 1/2 cup powdered erythritol or allulose. Beat until fully combined and creamy.

Lighten the mixture: Pour in 1/2 cup unsweetened almond milk and mix until smooth. Slowly stream in 1 cup heavy whipping cream while mixing on medium speed, then increase to medium-high until slightly thick and silky (not whipped cream stiff, just luscious).

Taste and adjust: Taste the mixture. If you want it sweeter, add 1–2 tablespoons more powdered sweetener. For deeper peanut flavor, add 1–2 tablespoons more peanut butter. Mix again.

Fill and freeze: Spoon the mixture into popsicle molds, leaving a small gap at the top for expansion. Insert sticks. Freeze 4–6 hours, or until very firm. If using a loaf pan, spread evenly and freeze until solid, then slice into bars before dipping.

Make the chocolate shell: In a microwave-safe bowl, combine 1 1/4 cups sugar-free chocolate chips with 2 tablespoons coconut oil. Microwave in 20–30 second bursts, stirring between each, until just melted and smooth. Let cool to lukewarm so it doesn’t melt the bars on contact.

Unmold the bars: Run warm water over the outside of the molds for 10–15 seconds, then gently release. If using a loaf pan, lift out by the parchment and slice into bars. Place on the parchment-lined tray and return to the freezer for 10 minutes to firm back up.

Dip and set: Working one at a time, dip each frozen bar into the chocolate or spoon chocolate over to coat. Let excess drip off. If using, sprinkle crushed peanuts or sea salt flakes immediately before the shell sets.

Final freeze: Lay the coated bars on the tray and freeze for 15–20 minutes to fully set the shell. Enjoy right away or store for later.