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.
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
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Ingredients
Adjust Servings
| 1 cup (200g) Medjool dates, pitted | |
| 1 - 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 |
Directions
1.
Soak the dates in boiling water for 10 mins then drain.
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2.
Add dates and all remaining ingredients to a high-speed food processor and process until smooth.
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3.
Roll mixture into approximately 30 balls. Place balls on a lined baking tray in the freezer for 1-2 hours.
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4.
Melt chocolate and coconut oil and mix to combine.
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5.
Dip each ball into chocolate mix to coat.
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6.
Return to freezer until chocolate is firm.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 10 days or freeze for up to 6 months.
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.
