Sugar Free No Bake Raspberry Cheesecake Truffles

• Vegetarian
• Gluten free

• Condiments

  • 1 tsp Vanilla stevia

• Baking & Spices

  • 1 1/2 cup Chocolate chips, sugar-free
  • 3 drops Food coloring, Natural Red
  • 3 tsp Raspberry extract
  • 1 pinch Salt
  • 1/2 cup Swerve or erythritol or other sugar substitute, powdered

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 8 oz Cream cheese
  • 2 tbsp Heavy cream

Found on sugarfreemom.com

Description

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup powdered Swerve or erythritol or other sugar substitute
• 2 tablespoons heavy cream
• 1 teaspoon vanilla stevia
• pinch salt
• 3 teaspoons raspberry extract ( I used McCormick)
• few drops of natural red food coloring
• 1/4 cup coconut oil, melted
• 1 1/2 cup sugar free chocolate chips, like the brand Lilys, melted

Directions

• In a stand mixer blend the cream cheese and Swerve together until smooth.
• Add the cream, stevia, salt and raspberry extract, natural food coloring until combined well.
• Slowly add in the coconut oil and continue to blend on high until its incorporated.
• Scrape down the edges of the bowl to make sure its all mixed well.
• Refrigerate this mixture for 1 hour.
• Using a 1 1/4 inch mini cookie scoop, scoop batter into a parchment lined baking sheet.
• Should make 48 balls.
• Freeze these for 1 hour before coating with melted chocolate.
• Drop one cheesecake truffle into melted chocolate at a time and place bake on lined pan.
• Refrigerate for another hour.
• Must be kept refrigerated until ready to serve.

Nutrition