In a mixing bowl, add cream cheese, powdered erythritol, vanilla, heavy whipping cream and peanut butter. Use a hand whisk to beat vigorously until a homogeneous mixture is obtained. Keep in the refrigerator.
In the meantime, melt chocolate and coconut oil in hot water bath or using a microwave. once done, mix gently until the mixture is homogeneous.
Put the chocolate mixture in a piping or pastry bag.
Place a small amount of chocolate in each hole of the mold. It is very important to use a deep mold to fill the chocolates easily. Make some gentle movements with the mold, rotate it so that each mold is covered with chocolate. Make sure all sides are covered with chocolate by moving them gently to the sides.
Freeze or refrigerate until set approximately 20 min.
With a teaspoon, distribute the cream cheese - peanut butter mixture inside the molds and cover with the remaining chocolate.
Freeze or refrigerate until set (approximately 30 minutes).
Unmold and enjoy. Store in the fridge for later use.