INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Combine the cream cheese, raspberries, 1/2 cup Swerve, and the vanilla in a food processor high powered blender. Blend until smooth. Taste and add more sweetener if desired.
Step 2
Spoon the mixture into small silicone molds, about the size of mini muffin cups. Fill each about 2/3 full - you should get about 16. Press a raspberry into each so that it’s covered by the cheesecake mixture.
Step 3
Freeze until solid, 6 to 10 hours.
Step 4
Line a baking sheet with waxed paper.
Step 5
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth. Remove from heat but keep over the pan of water.
Step 6
Working with one frozen bite at a time, drop into the chocolate and toss with a fork until coated. Lift out and tap the fork gently on the side of the bowl to remove excess chocolate. Place on the baking sheet and add sprinkles, if using.
Step 7
Repeat with the remaining frozen bites.
Serves 16.
