Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles

Makes: 18 pieces

Carbs per Serving: 1.94 grams

Protein per Serving: 1.56 grams

Fat per Serving: 11.67 grams


?         ¾cup frozen raspberries

?         1¼cups cream cheese, at room temperature

?         1/3 cup coconut oil, at room temperature

?         15 drops liquid stevia

?         1½tsp vanilla extract



  • Blend the frozen raspberries in a food processor until smooth. Add the vanilla extract and liquid stevia, and then blend until smooth.
  • Add the coconut oil and cream cheese, and then blend again.
  • Pour the mixture into 18 silicon mini cups. Freeze for at least half an hour, then serve frozen. Store in the freezer for up to 2 weeks.