Bourbon Caramel Chia Cheesecake Truffle

Ingredients:

• 1 cup Chia Seed
• 1/2 cup Almond Flour
• 1/4 cup Melted Coconut Oil
• 2 tablespoons Maple Syrup
• 1/4 teaspoon Salt
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Granulated Sugar
• 2 tablespoons Bourbon
• 2 tablespoons Caramel Sauce
• 1/2 cup Heavy Cream
• 8oz Dark Chocolate, melted

Instructions:

1. Preheat oven to 350°F.
2. Combine the Chia Seed, Almond Flour, Coconut Oil, Maple Syrup, and Salt in a mixing bowl until well blended. Press the mixture into an 8-inch springform pan, and bake for 10 minutes. Let it cool.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and Granulated Sugar until smooth. Add the Bourbon and Caramel Sauce and mix well.
4. In a separate mixing bowl, beat the Heavy Cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture.
5. Pour the cheesecake mixture over the Chia Seed base, and refrigerate for at least 2 hours or until firm.
6. Melt the Dark Chocolate over a double boiler or in the microwave. Dip each cheesecake truffle in the melted chocolate, and place them on a parchment paper-lined baking sheet. Refrigerate until firm.