Raspberry Cheesecakes
- 250 grams full fat cream cheese, roughly chopped
- 2 tablespoons honey*
- 1/2 teaspoon concentrated natural vanilla extract
- 1 cup desiccated coconut
- 1/2 cup frozen raspberries
- 150 grams dark chocolate, melted
Place the cream cheese, honey, vanilla and coconut into your processor and blend until smooth and well combined. Add the raspberries and blend to combine.
Use your hands to shape the mixture into balls and place onto a plate lined with baking paper. Place the balls into the freezer for 30 minutes.
Melt your chocolate in a small bowl a few minutes before removing the balls from the freezer. Use two forks to dip each ball into the chocolate, once coated place the balls onto a plate lined with baking paper and into the fridge to set.
Eat and enjoy!
*you can use rice malt syrup if you prefer.
note – the mixture is a little wet, if you want to firm it up before shaping into balls you can place it into the freezer for twenty minutes. I haven’t need to do this. Alternatively, you can use the method outlined in this recipe.
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