Puree the raspberries. Add cream cheese, erythritol and applesauce. Mix well and then add the hazelnuts.
20 g frozen raspberries, 20 g cream cheese, 30 g erythritol powder, 1 tablespoon applesauce, 80 g Ground hazelnuts
Knead the mass well.
Put the mixture in the refrigerator and let it infuse. Do the balls seem too liquid? Then add more hazelnuts and let the mixture rest for another 10 minutes.