• In a large mixing bowl, beat the cream cheese with an electric mixer on low speed until it is softened and has spread out in the bowl.
• Add the Keto Chow and heavy cream and beat on medium speed until they are fully mixed in.
• Add the butter and the sweetener; add the orange extract and food coloring now, if using.
  
• Beat the mixture for about 30-45 seconds on low speed, then raise the speed to medium-high and whip until the mixture looks light and fluffy.
• Scoop out teaspoon sized balls onto a tray lined with waxed paper or parchment paper. Or prepare an 8”x 6” or similar sized rectangular cake pan by greasing and lining with parchment paper cut to fit the bottom of the pan. Spread the Orange Cream mixture into the pan in an even layer.
• Chill in the coldest part of your refrigerator for at least 4 hours, preferably overnight. When it has set, turn it out of the pan, remove the parchment paper and cut it into small squares.
• If it becomes too soft to work with, place it in the freezer for a few minutes.
• To serve, dust the pieces with confectioner’s sweetener or drizzle them with chocolate coating and chill until the chocolate is set.

Chocolate Coating

• Melt the coconut oil and the chocolate together.
• You can melt them in a microwave safe bowl in the microwave or in the top of a double boiler set over gently simmering water.
• Stir the mixture to make sure it is thoroughly combined.
• Drizzle the chocolate over the chilled meltaways.
• You can also use the chocolate coating to make molded meltaways by following the manufacturer’s directions for filled chocolates from your favorite candy mold.