Chocolate Covered Cheesecake Bites
1/2 cup flax seed meal
3 tablespoon powdered sweetener
1/2 teaspoon Cinnamon
6 tablespoon coconut oil
16 ounce Cream cheese
1/2 cup coconut cream
3/4 cup powdered sweetener
1 teaspoon Vanilla
FOR THE CHOCOLATE COVERING
5 ounces sweetened chocolate
3 tablespoons Butter
In a medium bowl, combine the almond flour, flax seed meal, sweetener, and cinnamon.
Add the coconut oil and stir to incorporate.
Press the crust into a 9" x 9"dish and refrigerate for 30 minutes.
In a large mixing bowl, beat the cream cheese, coconut cream, sweetener, and vanilla until smooth.
Top the crust with an even layer of the cheesecake mixture and freeze for 1 hr and 30 minutes.
Cut the cheesecake into 28 even rectangles and freeze the rectangles for 30 minutes.
Melt the chocolate and butter in a double boiler.
Dip the cheesecake into the chocolate (or drizzle each cheesecake bite with chocolate) and set on parchment paper.
Refrigerate or freeze until the chocolate has set.
14 de febrero de 2016
Posted by Brenda A. Ysaguirre at 2:30