Chocolate Cherry Bliss: Gluten-Free Cheesecake Balls

1. Make the Cheesecake Mixture:
In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the chopped cherries, gluten-free graham cracker crumbs, and salt. If you’re adding pecans, toss those in too for a little crunch.

2. Chill the Mixture:
Cover the bowl with plastic wrap and pop it in the fridge for about 1 hour. You want it firm enough to roll into balls without sticking to your hands.

3. Roll into Balls:
Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used up. Place the balls on a parchment-lined baking sheet and freeze for 20 minutes.

4. Melt the Chocolate:
While the balls are chilling, melt the chocolate chips with coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and glossy.

5. Dip the Balls:
Take the chilled balls out of the freezer. Using a fork or skewer, dip each one into the melted chocolate, ensuring it’s fully coated. Place them back on the parchment-lined sheet.

6. Set the Coating:
Let the chocolate-covered balls sit at room temp until the chocolate hardens, or stick them in the fridge for 10-15 minutes to speed things up.