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.