• In a medium bowl, combine almond flour, protein powder, coconut flour and sea salt.

  Add softened cream cheese, maple syrup and vanilla extract.

  Mix until a thick dough forms.

  Refrigerate for 20–30 minutes if the mixture feels too soft.

  Roll into 12–14 bite-sized balls.

  Chill the balls for 1 hour in the fridge or 30 minutes in the freezer. 

White Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave 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.

  Working quickly ,using two forks, dip one ball at a time into the bowl of melted chocolate until it is fully coated. Lift the ball from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bars.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Coat in coconut or freeze-dried strawberries if desired.

  Chill for at least 30 minutes before serving.

  Notes:

  Add an extra tablespoon of protein powder if the mixture is too sticky.

  Store in the refrigerator for up to 5 days.

  Freeze for up to 2 months.

  For a stronger cheesecake flavour, add 1 teaspoon fresh lemon juice or lemon zest.

  Blended Bites Tips💡

  Use softened cream cheese for easier mixing. (gently warm in microwave for a few seconds or leave out at room temperature for 30 minutes to an hour.)

  Chill the mixture before rolling if it feels sticky.

  Use vanilla protein powder for the best cheesecake flavour.

  Store in an airtight container to maintain freshness.

  Freeze extras for convenient snacks later on.