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Raspberry Cheesecake Balls
July 24, 2018
paleo / gluten free / vegan
<="https://kalejunkie.com/wp-content/uploads/2020/08/img_5f4c0821d4fe9.jpg" data-image="https://kalejunkie.com/wp-content/uploads/2020/08/img_5f4c0821d4fe9.jpg" data-image-dimensions="2500x3750" data-image-focal-point="0.5,0.5" alt="raspberry blueberry cheesecake balls by kalejunkie" />
RASPBERRY BLUEBERRY CHEESECAKE BALLS
INGREDIENTS
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!
instructions
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!
XO
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