How has the new year been for you?
Have you been busy getting back into the swing of things after the holidays?
I’m actively reaching for those New Years intentions while trying to appreciate the steady “sameness” that comes with the post-holiday rush.
We’re one week in and I don’t know about you, but 2018 has got me craving some bliss balls!
I figured we could all use a quick nutritious snack to prep in advance to take on the day, this week, and the rest of the year.
These Raspberry Cashew Cheesecake Bliss Balls require only 5 ingredients and 10 minutes to roll together for nutritious delicious snacking.
Did I tell you that I gave up caffeine for the first week of January?
To be fair, it did start rather unintentionally.
You know how your palette changes drastically when your sick?
Well, I just couldn’t fathom drinking inky black coffee in the mornings like usual so I went without.
Then, with the New Year approaching, I decided to continue the trend, just to see how it affected me.
While I did feel a bit calmer in the mornings, I was suffering from some pretty low energy levels during the day.
Like fighting the urge to crawl back to bed at 10 AM energy depletion.
Today I added back in a bit of Matcha green tea, and friends, I feel like a whole new LAUREN.
That, paired with a new shorter haircut, has got me feeling like 2018 is going to be pretty amazing.
And these bliss balls, of course, which are super energizing!
The mixture of raspberry and cashew has been a favorite of mine for a while.
I knew I wanted to make a bliss ball combining them, but the “cheesecake” name came as afterthought pinned after enjoying a couple.
It never fails to amaze me how cashews can mimic that sweet cheesy taste all by themselves! (What can’t you do, cashews?)
They’re perfectly date-sweetened and packed with protein from hearty gluten free oats, cashews, and cashew butter.
If you don’t have cashew butter or cashew on hand, try subbing peanuts and peanut butter instead for more of a “PB&J” ball feel!
Wanna know how I got these bliss balls such a pretty color?
Have you ever tried Karen’s Naturals products?
They have the best dehydrated and freeze-dried fruits and veggies.
I love the integrity of their products, which is transparent in the ONE ingredient you will find listed on the back of each bag!
You’ll see my sprinkling them on my oatmeal bowls, smoothie bowls, and salads.
The freeze-dried “Just Raspberries” are the secret to achieving that beautiful pink color for these bliss balls!
The bottom of the bag has this gorgeous coral “dust” from the freeze-dried fruit that is basically like nutritional pixie dust.
I rolled these balls in the dust to achieve that extra pop or pink and flavor for the finish!
Enjoy these Raspberry Cashew Cheesecake Bliss Balls as a quick snack or dessert.
They’d be perfectly pink as a Valentine’s Day treat, too.
(I realize Valentine’s Day is still a ways away, but with the post- holiday season draught you have to set your sights on something, yes?)
They taste great when you’re craving something “cheesecake-y” but don’t want to, you know, make a cheesecake.
If you make these Raspberry Cashew Cheesecake Bliss Balls, I want to see!
Come say hi at @flora_and_vino on Instagram and use #floraandvino.
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- First, add the dates to a food processor or high speed blender and pulse until they form a smooth paste.
- Next add in the oats, cashew butter, and freeze-dried raspberries and pulse again until they are well combined.
- Finally, add in your cashews and pulse until they reach the consistency you desire – more pulses for smoother consistency and less for chunkier!
- Add the freeze-dried raspberry "dust" to small bowl on the parchment covered cookie sheet.
- Roll the Raspberry Cashew Cheesecake mixture into ~1 TBS balls, roll in the freeze-dried raspberry "dust" (optional) and place on a parchment covered cookie sheet.
- Serve immediately, or pop the rolled balls into the fridge first for more of a "cheesecake" feel.
- Store leftover Raspberry Cashew Cheesecake Bliss Balls in an airtight container in the fridge for up to one week and freeze for long term storage.
This post is brought to you by Karen’s Naturals, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!