What You'll Need
For the Cheesecake Filling
- 2 packages Culcherd Original Cheese
- 2 tbsp unsweetened almond milk
- 2 tbsp maple syrup
- 1 tbsp powdered sugar alternative
- ½ tsp peppermint extract
For the Chocolate
- 150g bittersweet chocolate, melted
- 2 tbsp Culcherd Original Butter
- 1 tbsp coconut oil
- 1 tbsp maple syrup
How To
For the Cheesecake Filling
- In a high speed blender, puree all ingredients until smooth and creamy.
- Transfer to a bowl and place in the freezer for 20 minutes. To firm up.
For the Chocolate
- Melt all of the ingredients over a double broiler. Let cool.
For Assembly
- Once the filling is chilled and firm, roll into balls and return to the freezer for another 20-30 minutes.
- Working quickly, using a fork, dunk the balls into the chocolate mixture letting the excess chocolate drip down back into the bowl. Set on a piece of parchment to harden, and sprinkle with crushed candycanes.
