Combine peanut butter, peanut flour, sweetener, and vanilla. Mix thoroughly. You may need to knead it with your hands to incorporate all the peanut flour. If it seems dry add 1-2 tablespoons softened butter or coconut oil.
Line 9x13 inch dish with parchment paper and press the peanut butter mixture into the dish. Smooth out the mixture with your hands or a spatula. The peanut butter layer should be around ½ inch thick. Freeze for an hour or two.
Line a baking sheet with parchment paper and using a Christmas tree cookie cutter cut out trees and line them up on the tray. Place into freezer for about an hour until completely firm.
Melt the chocolate and coconut oil in the microwave or in a double boiler. I normally microwave in short increments stirring every 20-30 seconds.
To cover the trees it is easiest to use a fork to place in the bowl of melted chocolate. Cover the top and then lift out the tree, scraping the bottom on the rim of the bowl to remove the excess chocolate.
Place chocolate-dipped trees on the tray lined with parchment paper. Refrigerate until the chocolate has fully set. These are best stored in the fridge or the freezer for long-term storage.
Notes
Nutrition: The nutrition facts are for 1 large (2-3") tree. You can make smaller trees if you would like fewer carbs per piece. Each tree has 8.4 NET carbs.To Store: Keep in the fridge for up to 2 weeks. They should be kept away from heat, steam, and sunlight. To Freeze: Flash freeze, then place in a freezer bag or container. They will last 2-3 months in the freezer. Substitutions: Swap the peanut butter for your favorite nut butter. You can use almond flour in place of peanut flour as well. For a nut-free option use sunflower seed flour and sunflower seed butter.Notes on Sweeteners: