Make the cheesecake center:
Preheat your oven to 350 degrees and place 2 muffin liners in amuffin tin,
filling the empty cups with a little bit of water.
In a large bowl, beat together the softened cream cheese, lemon juice and Splenda until smooth and creamy.
In a small bowl, melt the chocolate in 20 second intervals in the microwave, stiring between each interval.
Pour the melted chocolate, Greek yogurt and egg white into the cream cheese mixture and beat until well blended.
Pour into the 2 lined muffin tins and bake until the cheesecake is set, about 20 mins.
Let cool in the pan and then refrigerate for at least 5 hours.
To make the Quinoa:
Combine the water and almond milk into a large pot* and bring to a boil.
Once boiling, add in the quinoa, sweetener of choice and pinch of salt. Turn the heat to low, cover and cook until the water is completely absorbed (about 15-20 min.) You're quinoa will be slightly creamier than if you used just water, this is good. Let the quinoa completely cool.
While the quinoa cools, mash the chilled cheesecakes in a large bowl.
Add in the 3 Tbsp of fresh raspberries and beat with an electric mixer until well combined.
Cover a cookie sheet with parchment paper and drop the cheesecake filling onto it in teaspoon sized balls. If your filling is a little bit runny, use your fingers to help shape each ball.
Put the cookie sheet into the freezer until each ball is frozen solid, about 30 minutes.
Transfer the cooled quinoa into a large mixing bowl and add in the coconut flakes and lightly beaten eggs. Mix well so that the quinoa is evenly coated (I like to use my hands) The quinoa will seem quite "eggy" You need this so that the balls stick together.
Preheat your oven to 350 degrees.
Take 1/2 the frozen cheesecake balls out of the freezer and line another cookie sheet with parchment paper. Keep the remaining half in the freezer until you are ready to use, so they don't thaw out.
In the palm of your hand, take about a heaping 1/2 Tbsp of the quinoa and drop one of the cheesecake balls on top. Cover with an additional heaping 1/2 Tbsp of the quinoa mixture.
Really squish and spread the quinoa around the cheesecake until it sticks together and is completely covered ** and place onto the prepared cookie sheet. Do this until all of your quinoa is gone.
Bake the balls until they feel just set and stick together, about 23-25 minutes. Transfer to a wire rack to let them completely cool.
To make the chocolate glaze:
In a large bowl, melt the dark chocolate in the microwave by cooking it for 20 second intervals, stiring between each interval. This will take about 1 - 1.5 minutes.
Stir in the melted coconut oil until the chocolate is very smooth.
Once completely cool. roll each quinoa bite around in the chocolate (it gets messy!) and place back onto the parchment lined cookie sheet.
Refrigerate until the chocolate is nice and hard.