Crispy Chocolate Cheesecake Balls with Melted Core

Ingredients

For the Cheesecake Filling:

1 cup cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1/4 cup mini dark chocolate chips

For the Melted Chocolate Core:

2 tbsp chocolate hazelnut spread or ganache

1 tsp coconut oil, melted

For the Crispy Coating:

1 1/2 cups dark chocolate melting wafers

1/2 cup cocoa rice cereal, lightly crushed

1 tbsp coconut oil

For Garnish:

1/2 tsp flaky sea salt

1 tbsp cocoa powder for dusting

Directions

Mix the chocolate hazelnut spread and coconut oil, then

drop small half-teaspoon dollops onto a parchment-lined

tray and freeze for 30 minutes until solid.

Beat cream cheese, powdered sugar, and vanilla in a

bowl until smooth; fold in the mini chocolate chips.

Scoop a tablespoon of the cheesecake mixture, press a

frozen chocolate core into the center, and roll into a ball.

Place the balls on a tray and freeze for at least 1 hour to

firm up.

Melt the chocolate wafers and coconut oil in the

microwave in 30-second intervals until completely

smooth.

Stir the crushed cocoa rice cereal into the melted

chocolate.

Using a fork, dip each chilled cheesecake ball into the

crispy chocolate coating, letting the excess drip off.

Place back on the parchment paper and immediately

sprinkle with a touch of flaky sea salt.

Refrigerate for 15 minutes to set the shell before serving