1/2 cup CocoZen
4 oz cream cheese (softened, room temp)
1/2 tsp vanilla extract
1/4 cup of roasted unsalted almonds (chopped)
unsweetened cocoa powder for dusting
1. Combine CocoZen, cream cheese, and vanilla in a mixing bowl until smooth.
2. Chop almonds into small chunks, as fine as you would like, and transfer to a small bowl
3. Scoop the cheesecake mixture into small balls and roll the bottom halves in chopped almonds to create your "crust"
4. Line a small baking dish or plate with parchment paper
5. Dust the cheesecake bites with unsweetened cocoa powder
6. Cover and refrigerate for a few hours until firm before serving