This easy-to-make whole grain cake has a light, moist texture and rich chocolaty flavor—and no mixer required. Whip this up when you need a delicious dessert. This cake isn’t overly sweet, so it would pair nicely with a scoop of ice cream or whipped cream with berries.
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!
Whip up these peanut butter chocolate bars the next time your sweet tooth has a craving!
Bone Broth and Collagen Protein Bars
Servings: 12
Preparation Time: 10 minutes
Ingredients:
Directions:
Mix all the ingredients together in a medium mixing bowl.
Pour into a 9 x 12-inch glass pan and allow to set overnight in the refrigerator before cutting into bars and serving.
Keep refrigerated until ready to eat. They melt fast!
Orissa from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!
Enjoy these grain-free granola bars sweetened with either honey or maple syrup!
Strawberry Fat Bombs
Servings: 24
Preparation Time: 10 minutes
Ingredients:
Directions:
Put all ingredients in a blender and blend until smooth.
Place 24 mini muffin cups on a cookie sheet.
Scrape the mixture into plastic bag or pastry bag and fill or spoon the mixture into mini muffin cups.
Freeze until solid, about 2 hours. Store in the freezer in an airtight container. Note: If you prefer a softer, creamier fat bomb, store in the refrigerator.
Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!
This pretty dessert features raspberries in a chocolate crust and is sweetened with maple syrup.
