Blueberry Cheesecake Fat Bombs
Recipe & Photo By Danielle Becht

Blueberry Cheesecake Fat Bombs
Servings: 18-20
Preparation Time: 10-15 minutes

1 cup fresh blueberries
8 oz softened cream cheese
1/8th heaping teaspoon Stevia (OR your favorite sweetener)
1 tsp vanilla extract
1 cup coconut milk**
2 tbsp Gold Label or Pure Coconut oil*


Place 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 and then taste to see if more is 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 and 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, WI won $50 for this recipe and photo! Submit your recipes and photos here!