No Bake Pumpkin Peanut Butter Cheesecake Balls
First off, I do not understand why pumpkin is a seasonal flavor. I could eat pumpkin pie all year long, and feel blessed that my birthday is in November and that I can celebrate with pumpkin desserts pretty much everywhere that time of year. Psst! Check out my OC restaurant recos to see where some of my fav places in OC are to get your pumpkin dessert fix. These bite sized treats are especially perfect for when it’s fall or winter but still a little warm out - ya know, that weird time where you’ve got boob sweat but are wanting to wear a cute ass sweater. Anyways, here’s what you need for the recipe.
Ingredients:
6 oz (dairy free) cream cheese
¼ cup pumpkin purée
¼ cup peanut butter
¼ cup coconut flour
2 scoops of Silver Fern brand TINO (to add some prebiotic fiber in)
2 tbsp monkfruit sweetener/stevia
Graham crackers (for coating the pumpkin peanut butter cheesecake balls)
Instructions:
Put all the ingredients other than the graham crackers in a bowl and mix with an electric hand mixer. Then put that bowl in the freezer for 20 minutes. Meanwhile, throw graham crackers in a food processor and spread the crumbs across a plate. After the bowl of other ingredients have been in the freezer for 20 minutes, take it out, get your hands wet and roll the mix into little balls. Then roll into the graham cracker crumbs. Store these bad boys in the freezer - but to best enjoy them, i usually i like to pull 1-2 out and thaw for 5 minutes.