• Prepare the filling: In a medium mixing bowl, beat the softened cream cheese, honey and vanilla extract until smooth and creamy. Taste test and add more honey or vanilla if you think it needs it.

  Mash raspberries a little with a fork then gently fold into the cream cheese mixture,being careful not to overmix to keep some texture and some chunks of raspberries.

  Refrigerate the mixture for about 30 minutes to firm it up, making it easier to handle. If still too soft to form into balls, refrigerate for another 30 minutes.

  Scoop out portions of the chilled mixture (about 1 tablespoon each) and roll them into 10-12 balls(more or less depending on your preferred size).

  Place the balls on a baking sheet lined with parchment paper. Freeze for 15-20 minutes to set.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the balls and after checking they are firm and set, skewer each ball or use 2 forks to hold each ball and dip into the melted chocolate.

  Or you can simply hold each ball over the dish with a fork underneath and spoon the melted chocolate over letting the excess drip back into the dish.

  Then place on a rack or parchment paper lined tray to dry.

  Drizzle any excess chocolate over the balls. Add your preferred toppings while the chocolate is wet so they stick.

  Refrigerate the coated cheesecake balls for 30 minutes, or until the chocolate coating has fully set before serving.

  Store in fridge for up to 1 week or freezer for up to 3 months. If frozen let sit for 15-20 minutes for the inside to soften before eating.