Soften your base: Leave the cream cheese and butter at room temperature for 30–45 minutes until easily spreadable. This prevents lumps.

Beat until smooth: In a mixing bowl, beat the cream cheese and butter together until fluffy and uniform, about 1–2 minutes.

Add the flavor: Mix in cocoa powder, powdered sweetener, vanilla, and a pinch of salt. Start with less sweetener, then taste and adjust. If you like extra creaminess, beat in a tablespoon or two of heavy cream.

Taste and tweak: Adjust the sweetness, salt, or cocoa as needed. The mixture should be thick, smooth, and scoopable.

Chill briefly: Cover the bowl and refrigerate for 15–20 minutes to firm it up slightly. This makes scooping easier.

Scoop into bites: Use a small cookie scoop or spoon to portion the mixture into bite-sized mounds onto a parchment-lined tray.

Optional coating: Roll each mound in crushed nuts, shredded coconut, or cacao nibs. For a chocolate shell, melt sugar-free dark chocolate and drizzle over the tops.

Set and store: Chill the tray for 30–60 minutes until firm. Transfer to an airtight container and refrigerate.