Malted Milk Ball Truffles

Prep time: 10 minutes, plus at least 3 hours to chill

Cook time: 2 minutes

Yield: 8 truffles (1 per serving)

INGREDIENTS:

• 5 ounces cream cheese (½ cup plus 2 tablespoons) (Kite Hill brand cream cheese style spread if dairyfree), softened
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 2 tablespoons maca powder
• 1 teaspoon unsweetened cashew milk (or hemp milk if nut-free)
• Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract

CHOCOLATE DRIZZLE:

• ¼ cup heavy cream (or full-fat coconut milk if dairyfree)
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 ounce unsweetened chocolate, finely chopped
• Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract

INSTRUCTIONS:

1. Place the cream cheese, sweetener, maca powder, cashew milk, and vanilla in a bowl and mix with a hand mixer until smooth. Taste and adjust the sweetness to your liking, adding more sweetener or maca powder, if desired. Cover and refrigerate for at least 3 hours or overnight.
2. Using a mini ice cream scooper or spoon, scoop out 1-inch balls of the mixture. Place the balls on a
   serving platter. Place the platter in the refrigerator while you make the chocolate drizzle.
3. To make the drizzle, place the cream, sweetener, and chopped chocolate in a double boiler or in a heatsafe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate is melted. Remove from the heat and stir in the vanilla. Allow the drizzle to cool in the refrigerator for 8 minutes or until thickened, but still a bit warm; if it hardens too much, return the drizzle to the double boiler and reheat gently.
4. Remove the truffles from the fridge and use a spoon to drizzle the chocolate over each truffle. Serve
   chilled.
5. Store extras in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.