Ingredients: 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!
Put the collagen and gelatin into a small saucepan. Add the water, then wait for the collagen and gelatin to bloom.
In the meantime, add the sweet potatoes, salt, sweetener of choice, cinnamon, cardamom, pumpkin pie spice, vanilla, and clove to your food processor and blend until combined.
Heat the gelatin, collagen, and water mixture, and stir until the gelatin is completely dissolved. Next, add the water, coconut milk, and coconut oil to the saucepan and continue heating and stirring until everything is melted and combined. Turn on your food processor, and slowly add saucepan contents to the other ingredients and blend until completely smooth. Transfer to a glass baking dish and refrigerate.
*To make this recipe refined sugar-free and/or Keto friendly use the Stevia powder listed above.