Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/4 cup (30g) powdered sugar
  • 1/2 tsp (2g) vanilla extract
  • 1 cup (100g) graham cracker crumbs
  • 2 tbsp (28g) melted unsalted butter
  • 8 oz (225g) semi-sweet chocolate chips
  • 1 tbsp (15ml) coconut oil

Instructions:

  1. Beat the softened cream cheese (225g), powdered sugar (30g), and vanilla extract (2g) using an electric mixer until the mixture is velvety and free of lumps.
  2. In a separate small bowl, stir the melted unsalted butter (28g) into the fine graham cracker crumbs (100g) until the texture resembles wet sand.
  3. Fold the buttered crumbs into the cream cheese mixture using a spatula, mixing until the crumbs are fully incorporated and the dough is cohesive.
  4. If the mixture is too tacky to handle, place the bowl in the refrigerator to rest for 15 minutes.
  5. Using a small cookie scoop, portion the dough into 1-inch spheres and roll them gently between your palms to smooth the surface.
  6. Place the balls on a baking sheet lined with parchment paper and freeze for 30 minutes to firm the center.
  7. Melt the semi-sweet chocolate chips (225g) and coconut oil (15ml) in a microwave-safe bowl in 30-second bursts, stirring between each interval to avoid scorching.
  8. Use a fork to dip each chilled ball into the melted chocolate, lifting and rotating to let the excess drip off.
  9. Set the dipped balls on parchment paper and refrigerate for 15 minutes until the chocolate shell is fully set.