In a small mixing bowl, combine the cream cheese, Swerve Confectioners’ Sugar Substitute, cocoa powder, and vanilla extract. Mix until smooth.
Evenly fill each cavity of a silicone candy mold with the chocolate mixture. Place the mold in the freezer to set for 1 hour.
While the mixture is freezing, combine Lily’s Chocolate Baking Chips and “I Can’t Believe It’s Not Butter” in a microwave-safe bowl. Microwave in 30-second intervals, stirring between, until completely melted and well blended.
Allow the melted chocolate mixture to cool until barely warm but still soft and fluid.
Remove the chilled candy from the mold and dip each piece into the melted chocolate, coating all sides.
Place the chocolate-coated candies back into the freezer to set until the chocolate hardens.
Remove and serve, or store uneaten candy in an airtight container in the freezer.
