So apparently there is a National Cheesecake Day! Who knew? If it was up to me, every day would be cheesecake day.

I have a few friends who are doing LCHF (low carb, high fat) diets and one of them (thanks Mel!) first shared this recipe with me. I quickly decided to tweak it by adding the lemon essential oil and it really does add the perfect hint of zing to them. They are super quick to make, easy to take along with you as a snack, and suprisingly filling. They aren’t super sweet so you aren’t as likely to eat them all at once….like you would a cheesecake. I hope you love them! 

Original recipe: https://www.recipecommunity.com.au/desserts-sweets-recipes/lchf-blueberry-cheesecake-bliss-balls/gjwuewhh-291c3-829673-cfcd2-zrs3snh6

WHAT YOU NEED:

  • 150 grams Desiccated Coconut
  • 20 grams Extra coconut for rolling
  • 1 teaspoon sugar
  • 150 grams cream cheese
  • 70 grams frozen blueberries
  • 1/2 teaspoon vanilla extract
  • 2-3 drops doTERRA lemon essential oil

WHAT YOU DO

  1. Put all ingrediants in a Thermomix or food processor. Blend until smooth (1 minute/speed 5 in Thermomix).
  2. Roll into balls and roll in coconut.
  3. Store in fridge and enjoy!