These Frozen Blackberry Goat Cheese Chocolate Bombs are like frozen cheesecake bites except they are made with goat cheese instead of cream cheese. They are also infused with coconut, vanilla, honey and smashed blackberries, turning the goat cheese into sweet and savory chocolate bombs! You only need 7 ingredients for this recipe and there is no baking involved! They are perfect to store in your freezer for a quick summertime dessert.
- 300 g package of goat cheese
- 3 tbsp. honey
- 2 tsp vanilla extract
- 1/2 cup unsweetened coconut
- 1 cup chopped or smashed fresh blackberries
- 1 1/2 cup dark chocolate chips
- 3 tbsp. unrefined coconut oil
- Sea salt (optional)
- In a medium sized bowl, add the goat cheese, honey and vanilla. Using an electric mixer, beat on high for 2 minutes or until well combined. Add the coconut and beat for another 15-20 seconds. Stir in the blackberries. (Do not beat in the blackberries as they will blend too much and the mixture will turn purple).
- Place mixture in the refrigerator for 2 hours, or until firmed up. (See note below).
- Remove from the refrigerator and roll into balls. Mixture should yield 20-22 balls.
- Place balls on a baking sheet lined with wax paper and place in the freezer for 2-3 hours, or until frozen.
- Once the balls are frozen, place a 1/2 cup of the dark chocolate chips and 1 tbsp. of the coconut oil in a small sauce pan and melt on low heat. Remove 1/3 of the blackberry goat cheese balls from the freezer and dip each one in the melted chocolate. (Use a fork and let the excess chocolate drip off). Place each dipped ball back on the baking sheet. Place back in the freezer while you repeat the process two more times. (See note below).
- Once all the balls are dipped in chocolate, let them sit in the freezer until the chocolate has set.
- Store the chocolate bombs in the freezer and remove 5 minutes before ready to serve.
- The blackberry goat cheese mixture will still be a bit soft, so don’t worry about rolling into perfect balls. As they settle on the baking sheet, they will also lose their shape slightly when freezing, so your bombs will not be perfectly round. Don’t sweat it!
- As the weather is warmer, I like to dip the balls in chocolate in three separate batches. This means only removing 1/3 of the blackberry goat cheese balls from the freezer at a time. Also, while dipping the balls, a little bit of the goat cheese mixture may end up in the chocolate, which will cause the chocolate to thicken. By melting the chocolate and dipping the balls in three different batches, the chocolate will remain fresh and smooth.
- If you like the pairing of dark chocolate and sea salt, you can sprinkle a tiny amount of sea salt on top of the chocolate bombs as the chocolate is setting.