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In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold in the mashed raspberries until evenly combined.
Scoop about 1 tablespoon of the mixture and roll it into a ball. Place on a parchment-lined baking sheet.
Freeze the balls for 1 hour to harden.
In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring in between, until smooth.
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