Every Saturday we bake something. Mostly so that the kids have something special for their lunch boxes through the week, and also so there is a backup stash of food on hand for emergencies (like no safe food at church on Sunday, or a last minute ‘bring a plate’ afternoon tea).
I saw a recipe doing the rounds on Facebook the other day for Tim Tam balls. We can’t eat Tim Tams, and we can’t have condensed milk, but the recipe made a suggestion right at the bottom that cream cheese could be substituted.
That gave me an idea, and that’s how our Cheesecake Balls came about this afternoon.
Thank you so much to Liddells for making a lactose-free cream cheese. I love you so much (really, totally, honestly).
Cheesecake balls
1 pkt Leda Golden Crunch cookies (gluten & dairy-free)
2 tbsp carob powder (you can use cocoa/cacao, but my girl is allergic, so carob it is for us!)
1 tub Liddells lactose free cream cheese
Desiccated coconut
Process cookies and carob powder together until fine.
Mix cookie mixture and cream cheese together in a bowl. I did this by hand, but if you have a big enough food processor, you could do it all in one go.
Roll heaped tsp size of mixture into balls and cover in coconut.
Chill in fridge until firm.
Then try to stop your kids from eating them all in one go.
Simple, easy, quick and so very, very delicious!
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