My love for lemon blueberry runs deep and this combination is one of my favorites when it comes to blissballs. It is amazing how these little bad boys can taste so much like cheesecake only they require 0 baking, made with real ingredients, refined sugar free, and gluten free! A sure winner over here and I hope will be your new favorite snack during your busy weeks.
These are super easy to prep. You are going to add all your ingredients to a food processor or a high powered blender and process until you form a sticky dough. You will know the texture is good if you can easily roll them into balls. If they are too wet you can add in some almond flour or coconut flour, but they should be good. If they are too dry then just add in some more MCT oil or one tablespoon on filtered water at a time until you reach your desired consistency. These are pretty much foolproof so I promise you really can’t mess these up.
I like to meal prep mine on Sunday and store in the freezer for when I am wanting a little treat after dinner. I also will take with me during my work week in my Stasher bag in my cooler, they are fine if they are not stored in the freezer. They may get softer not being in the freezer, but that is okay, you can easily just pop in your mouth and do your work.
Lemon Blueberry cheesecake blissballs
Ingredients
- 1 cup raw cashews
- 3 dates
- 2 Tbsp MCT oil sub coconut oil or ghee
- 1 tsp vanilla extract
- 1 Tbsp filtered water
- 2 Tbsp raw coconut butter
- 1 lemon juiced + lemon zest
- 1/3 cup freeze dried blueberries
- 2 scoops Vital Proteins unflavored collagen peptides Optional
Instructions
- Pulse everything in food processor and then add in freeze dried blueberries.
- Roll into balls and store in fridge or freezer.