Vanilla Bean Cheesecake Balls (Advanced Plan)

Well...to be honest...there is not a lot to say about this recipe.  Mainly just that it should be a staple food in every God Food Kitchen!  (You know...just like bread used to be.)  I will post the base recipe here but please, please do me a favor and play around with it.  My friend, Sheila, loves adding cinnamon. I called her a genius when she did! You can add anything from fruit to spices...you can even eliminate the sweetener and vanilla, and add herbs and sea salt and you will have yourself little tiny personal cheese balls!  

Vanilla Bean Cheesecake Balls (Advanced Plan)
Free of:  chemicals, hormones, sugar, and grain
Full of: good fat, calcium, folic acid, Omega 3 fatty acids, fiber, antioxidants

¼ lb walnuts
¼ lb pecans
Pinch of xylitol
Pinch of sea salt
3 -8oz pkgs organic cream cheese
¾ cups xylitol
5 drops stevia
1 Vanilla Bean
Coconut oil to grease hands

Place nuts, pinch of xylitol and pinch of sea salt in food processor.  Process on high until it resembles graham cracker crumbs.

In a large bowl or standing mixer place Cream Cheese, Xylitol and Stevia.  Mix on high.  Cut vanilla bean in half lengthwise and scrape Vanilla Bean with a knife.  Place Vanilla Bean in bowl with cream cheese mixture and mix on high until all ingredients are smooth.  If using standing mixer you might have to scrape sides in several times to assure that xylitol and stevia are distributed evenly.

Cover hands with Coconut oil.  Take cream cheese mixture and roll into balls the size of a doughnut hole.  Drop in nuts and cover.  Place all of the balls into a rectangle baking dish.  Cover and place in refrigerator until firm.  For a delicious frozen treat store these in your freezer instead.  Serve on platter with whole strawberries for color. Yeilds 24

Note:  You can use any nut that is on the healing diet…ie macadamia, hazelnuts, almonds etc.  These would also be great covered in toasted coconut flakes.

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