Raspberry Cheesecake Truffles
These sweet treats are sensational!
250g block of cream cheese, chopped
2 tablespoons honey
1 teaspoon vanilla extract
1 cup desiccated coconut
½ cup raspberries, fresh or frozen
200g dark chocolate, melted
Place the cream cheese, honey, vanilla and coconut into your food processor and blend until well combined and smooth. Add raspberries and blend to combine. Put the mixture into the freezer for 20 minutes.
Roll teaspoonfuls of the mixture into balls and place onto a tray lined with baking paper. Place the balls into the freezer while you melt the chocolate.
Using a microwave proof glass bowl, place squares of chocolate into the bowl. Microwave on 50% power in 30 second bursts until the chocolate is melted and smooth. Using 2 teaspoons dip each ball into the chocolate until coated. Place on paper-lined tray and set in the fridge. Store in a container in the fridge until needed.