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Nut Butter Cheesecake Truffles

Creamy peanut butter and whipped cream cheese conveniently coated in a dark chocolate shell. The ultimate quick + easy healthy snack. Smooth, creamy and perfect, no bake, bite sized dessert, treat or handmade holiday gift!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate covered bliss balls, clean eating candy, clean eating dessert or snack, no bake peanut butter bliss balls, nut butter cheesecake truffles, nut butter snack balls
Servings 20

Ingredients

  • 1 cup cream cheese
  • 1/2 cup cashew (or almond butter or more peanut butter)
  • 1/2 cup creamy peanut butter
  • 2 tablespoons honey or maple syrup
  • 2 teaspoons vanilla extract

Chocolate Coating

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Combine the cream cheese, cashew and peanut butter, honey and vanilla extract in a mixing bowl and beat with an electric mixer until smooth and creamy or by hand until well combined. Taste test and add more honey or vanilla if you think it needs it.
    Cover the mixture and refrigerate (1-2 hours).
    Line a tray with a sheet of parchment paper. Using small ice-cream scoop, scoop the cheesecake mixture onto the parchment paper lined tray, using your hands to roll and shape into 1-inch balls and make them smooth.
    Try to make them small, because they are so rich and you want small bites. Don’t worry if they are not perfectly round - imperfection is part of their charm! This recipe makes 20-24 balls depending on size.
     Place them in the freezer to firm and set (30 minutes to 1 hour).

Chocolate Coating

  • Place chocolate chips and coconut oil in small dish and microwave with 30 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.
    Line another tray with parchment paper and set aside.
    Place each nut butter ball into the melted chocolate. Use two forks to roll it around until fully coated. Carefully remove it, letting any excess chocolate drip back into the bowl, and place it on a wire rack set over a piece of parchment paper. Repeat to coat remaining balls.
    Work quickly as the chocolate will start to set in a couple of minutes. Remove the balls in small batches - take just 3-4 from the freezer at the time.
    When the chocolate has hardened,you can reheat any leftovers of the melted chocolate, transfer to a zip lock bag, cut the corner off and drizzle over the truffles.
    Refrigerate coated truffles until completely firm before serving.
    Store in the refrigerator for up to 5 days. Alternatively, you can store in the freezer in an air tight container up to 3 months. Simply remove the truffles from the freezer and allow them to thaw about 10 minutes before eating.
     
     
     
     
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