Caramel Cheescake Bliss Balls
Elevate Your Snack Game with Caramel Cheesecake Bliss Balls! Immerse yourself in a symphony of flavours with these little bites of heaven. Crafted from Medjool dates, cream cheese, almond meal, and a drizzle of maple syrup, each ball is a celebration of indulgence without compromise.
Dipped in a decadent layer of dark chocolate, these bliss balls are a treat for your taste buds. But here's the kicker – with just 2g of added sugar per ball and a wholesome 4g of fibre, you're savouring sweetness and satisfaction in every bite.
Caramel Cheesecake Bliss Balls
DIETARY: VEG, GF, EF
ALLERGENS: Nuts, Dairy
AGE GROUP: 12 months+
SERVES: 30
PREP: 30 mins (+1-2 hours freezing)
EQUIPMENT: High-speed food processor
INGREDIENTS:
1 cup (200g) Medjool dates, pitted
1 cup – 1 ¼ cups (120-140g) almond meal
250g cream cheese
2 tbsp (40ml) maple syrup
1 tsp (5ml) vanilla extract
½ cup (50g) desiccated coconut
Coating:
150g melted dark chocolate (>70%)
1 tbsp (20ml) coconut oil, melted
METHOD:
Soak the dates in boiling water for 10 mins then drain.
Add dates and all remaining ingredients to a high-speed food processor and process until smooth.
Roll mixture into approximately 30 balls. Place balls on a lined baking tray in the freezer for 1-2 hours.
Melt chocolate and coconut oil and mix to combine.
Dip each ball into chocolate mix to coat.
Return to freezer until chocolate is firm.
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 10 days or freeze for up to 6 months.
TIPS:
Prep tips:
To save time, press mixture into a lined baking tray approx. 2 cm thick, coat with melted chocolate and freeze for 4-5 hours. Cut into squares and enjoy!Allergies:
For a dairy-free version: Swap cream cheese with coconut cream or vegan cream cheese.
For a nut-free version: Swap almond meal for seed meal or oats.
Easy ingredient swaps:
Swap maple syrup for honey.