INGREDIENTS: 1.For raspberry filling cook everything (raspberries, erythritol, water and corn starch) together on low heat for about 10 minutes. Then cool and transfer to a pastry bag. 2.For peanut filling melt everything (peanut butter, erythritol, vanilla and coconut oil). 3.Melt the chocolate and let it cool a little. In the meantime, mix the other Continue reading