Raspberry Cheesecake Bliss Balls

Raspberry Cheesecake Bliss Balls with cashews and freeze-dried raspberries. Perfect to prep for easy and energizing snacking.

Hi, friends!

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.

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!

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 Cheesecake Bliss Balls require only 5 ingredients and 10 minutes to roll together for nutritious delicious snacking.

What You Need to Make Raspberry Cheesecake Bliss Balls

Here’s what you need:

• pitted dates
• cashews
• gluten-free old-fashioned rolled oats
• cashew butter
• Karen’s Naturals Freeze-Dried Just Raspberries
• Karen’s Naturals Freeze-Dried Just Raspberries “dust”* 

That’s it!

How to Make Raspberry Cheesecake Bliss Balls

These bliss balls are easy to make with a blender or food processor!

Add dates to a food processor or high speed blender and pulse until they form a smooth paste.

Next, add the oats, cashew butter, and freeze-dried raspberries and pulse again until they are well combined.

Finally, add in the cashews and pulse them until they reach the consistency you desire.

As a general rule of thumb, 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 Cheesecake mixture into ~1 TBSP balls, roll in the freeze-dried raspberry “dust” (optional) and place them on a parchment covered cookie sheet.

Swaps & Substitutions

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 cashews on hand, try subbing peanuts and peanut butter instead for more of a “PB&J” ball feel!

About Karen’s Naturals Freeze-Dried Fruit

Psst.

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!

How to Serve Raspberry Cheesecake Bliss Balls

Serve the balls immediately, or chill the rolled balls into the fridge first for more of a “cheesecake” feel.

Enjoy these Raspberry 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.

Store leftovers in an airtight container in the refrigerator  for up to one week and freeze for long term storage.

Enjoy!

More Bliss Balls

• SunButter & Jelly Bliss Balls

• Blueberry Muffin Energy Balls

• Beet Brownie Bliss Balls

• Pumpkin Apple Bliss Balls

• SunButter Date Bliss Balls

• Lemon Chia Bliss Balls

• Carrot Cake Bliss Balls

• Gingerbread Bliss Balls

• Pumpkin SunButter Chocolate Chip Bliss Balls

• Snickerdoodle Oat Bliss Balls

• Maple Walnut Bliss Balls

• Grain-Free Chocolate Cherry Bliss Balls

I Want to Hear From You

If you make this Raspberry Cheesecake Bliss Balls recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

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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!