Ingredients
- 8 oz dairy free ricotta, or cream cheese
- 2 tbsp maple syrup, plus more for serving
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup toasted pecans, finely chopped
- ½ cup shelled pistachios, finely chopped
- ½ cup dried unsweetened cranberries, chopped
- ½ cup fresh parsley leaves, finely chopped
- 1 tbsp lemon zest
Method
- Add the ricotta, maple syrup, salt, garlic powder and half of the pecans to a mixing bowl. Use a fork or hand mixer to combine. Set aside.
- In a separate bowl, combine the remaining pecans, pistachios, cranberries, parsley, and lemon zest. Stir to mix. Scoop out 1.5 tbsp balls of the ricotta mixture, using a cookie scoop, and place them in the dry mixture one at a time. Use your hands to roll and press the coating into each ball. Place on a serving tray. Repeat with the remaining cheese mixture.
- Once all your cheese balls are prepped, drizzle with extra maple syrup if desired and sprinkle with the remaining coating. Serve chilled with crackers.
Nutrition
Serving 1servingCalories 101kcalCarbohydrates 8gProtein 2gFat 8gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 3gSodium 103mgPotassium 84mgFiber 2gSugar 5gVitamin A 172IUVitamin C 3mgCalcium 15mgIron 0.5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
4 Responses
There is no vegan ricotta or cream cheese at my stores. Can I make this?
Hey Amy, All of my recipes are totally plant based which means that the ricotta is dairy free! You can totally make this even if you’re using non vegan ingredients, like cream cheese or dairy ricotta!
Can these be frozen?
I have not tried freezing them, but they can be refrigerated for up to a week!