Irresistible bite-size coconut cheesecake, easy and quick to prepare!
| 200 g Philadelphia or another cream cheese | |
| 5 tablespoons powdered sugar | |
| 20 almonds, about | |
| 12 tablespoons coconut flour + some for decoration |
| 1. | Put in a bowl the cheese, the sugar and the coconut flour. Mix well using your hands. |
| 2. | Pick up a little of mix and shape it into a ball, like a walnut. Insert an almond inside and roll the truffle again to adjust the shape. |
| 3. | When is ready roll it into some coconut flour to decorate. Keep in the fridge for at least 3 hours before serving. |
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