Blueberry Cheesecake Fat Bombs
Servings: 18–20
Preparation Time: 10–15 minutes
Ingredients:
1 cup fresh blueberries
8 ounces softened cream cheese
1/8 heaping teaspoon stevia (or your favorite sweetener)
1 teaspoon vanilla extract
1 cup coconut milk**
2 tablespoons Gold Label or Pure Coconut Oil*
Directions:
Place the blueberries, softened cream cheese, stevia, vanilla, coconut milk, and melted coconut oil in a high-quality blender and blend until well combined. Start with 1/8 teaspoon of stevia, taste, add more as desired.
Spoon the mixture into a mini-muffin tin or ice-cube tray. Cover the muffin tin with foil or plastic wrap and freeze for 2 hours or more.
Once frozen, the cream cheese cubes should easily slide out of your tray. Remove your cheesecake bites from the tray and store in a glass dish with an airtight cover or in a plastic freezer bag for easy access later.
Enjoy! These little, purple guys taste like really cold, creamy, sweet blueberry cheesecake bites. Even my kids love them!
*Make sure your ingredients are room temperature. Add your coconut oil last and combine well to avoid having your coconut oil solidify.
Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!
**For the freshest coconut milk try our recipe for homemade coconut milk. (See video at this link.)
Danielle Becht from West Bend, Wisconsin, won $50 for this recipe and photo! Submit your recipes and photos here!
