No Bake Blueberry Cheesecake Balls
These no bake blueberry cheesecake balls are simple, nutritious bites made with cashews, dates, and blueberries, perfect for a healthy yet indulgent snack.
Ingredients
Base Ingredients
- 1 cup raw cashews, soaked and drained For a creamy texture.
- 1 cup Medjool dates, pitted Adds natural sweetness and binds the mixture.
- 1/4 cup coconut flour Gives structure and a subtle coconut flavor.
- 1 cup blueberries, fresh or thawed Providing bursts of flavor.
- 1/2 cup coconut shreds Adds texture and a coconut finish.
- 1 teaspoon vanilla extract Enhances the flavor with warmth.
- 2 tablespoons ground flax seeds Optional, adds healthy fats and fiber.
Instructions
Preparation
- Soak the raw cashews in water overnight with a pinch of salt, or soak in hot water for 2 to 3 hours.
- Once soaked, drain the cashews and rinse them under cool water.
Blending
- In a food processor, combine the pitted dates, cashews, ground flax seeds, coconut flour, and vanilla extract, blending until a fudgy paste forms.
- Pulse in the lightly thawed blueberries until just combined.
Chilling and Rolling
- Transfer the dough to the fridge for 20-30 minutes to firm up for rolling.
- Remove from the fridge and roll into 1-inch balls.
- Coat the balls with coconut shreds for an added touch and extra flavor.
Serving
- Enjoy these delightful bites, which are now ready to be savored.
Notes
Store leftover balls in an airtight container in the refrigerator for up to one week, or freeze for longer storage.