Ginger-Shred Cake Balls
Recipe & Photo by @this.moms.heart
1 package of ginger-shred (60g) (Or Fit-Fetti with a dash of cinnamon and nutmeg)
80g pure pumpkin
46g egg whites (3 TBSP)
30 mill cashew milk (2 TBSP)
Stir together and microwave for 2:15 sec (it will be a little under cooked)
Once cooled, crumble the cake up! Then you are going to add:
2 Tablespoons of cream cheese
2-3 ginger snap cookies (put these in a bag first and smash them before adding)
Once everything is combined you will roll together balls. I got 10 all together.
Melt white chocolate candy melts in microwave for 30 seconds at a time until smooth. Dip each ball in until coated all the way, then set on parchment paper. Before chocolate sets, sprinkle with leftover crushed ginger snap cookies and sprinkles! Place in fridge to set!