Key Lime Truffles

I had leftover cream cheese after making cake pops for my kids and a delayed spring was making me crave summer.  Therefore, key lime truffles seemed like a perfect treat to brighten the day. I used a sleeve of shortbread cookies because it needed to be used, but graham crackers probably taste even better if you have those lying around.

Ingredients:

1 sleeve short bread cookies (or graham crackers)

6 ounces reduced fat cream cheese

2 tablespoons key lime juice and zest from key limes

1 cup candy melts or white chocolate chips

1 tablespoon extra-virgin coconut oil

Directions:

1. Line a baking sheet with parchment paper.
2. Add cookies and cream cheese to a food processor. Pulse until combined.
3. Scrape down the sides of the mixer and add in key lime juice.
4. Use a small scooper to form small balls.
5. Freeze for 30 minutes.
6. Melt candy melts in a microwave safe bowl with coconut oil in 1 minute intervals at 50 percent power in the microwave.
7. Use a fork to dip balls into the candy melts and coat the balls with the candy.  Then gently tap the fork to drain excess candy.
8. Place balls on the parchment paper and refrigerate until ready to serve.
9. Store in an air-tight container.
10. Enjoy!