Raspberry Cheesecake Balls

 July 24, 2018

paleo / gluten free / vegan

RASPBERRY BLUEBERRY CHEESECAKE BALLS - INGREDIENTS1 1/2 cups Woodstock Foods cashews5 medjool dates, pitted1 lemon, juiced1/2 cup freeze dried blueberries1/4 cup freeze dried raspberries4 tb Philosophie Cacao Coconut Butter, softened (or regular coconut butter)1 tsp Moodbeli Bliss Booster (optional)1 tsp cinnamonpinch of sea salt
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1 1/2 cups Woodstock Foods cashews
5 medjool dates, pitted
1 lemon, juiced
1/2 cup freeze dried blueberries
1/4 cup freeze dried raspberries
4 tb Philosophie Cacao Coconut Butter, softened (or regular coconut butter)
1 tsp Moodbeli Bliss Booster (optional)
1 tsp cinnamon
pinch of sea salt

Can we talk about BALLS?! Okay fine, “energy bites.” Time to bust out your ball-making, energy-bite-making skills and try these yummy RASPBERRY BLUEBERRY CHEESECAKE BALLS because they are seriousss game changers, my friends. We are traveling back east, to Pittsburgh—to visit Greg’s family later this week, so I’m making a bunch of healthy snacks to take along with us. These travel pretty well, so here you go!



In a food processor, pulse the ingredients until a dough forms.
Next, use a cookie scoop to form balls and place them on a parchment lined baking sheet.
Freeze for 45 min to set.
I store these in the fridge in a glass container or a
Stasher Bag



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