About
These fat bombs are a nice change from the many chocolate and nut heavy ones out there. In addition to a tiny amount of blueberries for a fruity taste, they are coated in shredded coconut for texture. This recipe is written without sweetener, but you can add stevia drops to taste or a little erythritol. Since these fat bombs are no bake and egg free, feel free to taste along the way and add sweetener accordingly.
Ingredients
- 3 ounce cream cheese, brick
- 2 tablespoon coconut oil
- 4 tablespoon almond butter
- 2 tablespoon, whole pieces blueberries, wild, frozen
- ΒΌ teaspoon vanilla extract
- 3 tablespoon, shredded coconut, dried, shredded or flaked, unsweetened
Instructions
- Slightly melt coconut oil and mix together coconut oil, cream cheese and almond butter in a bowl with a spoon or (ideally) a hand mixer until smooth.
- Fold in blueberries, vanilla extract, and sweetener to taste if you plan on using any.
- Add shredded coconut to a small bowl or container. Roll the blueberry mixture into 8 balls and carefully roll a ball into the shredded coconut, pressing the coconut slightly into the ball.
- Continue with the remaining balls. Place the fat bombs on a piece of parchment
- Refrigerate for at least an hour before enjoying.
Nutrition Facts
- Servings: 8
- Calories: 129.4kcal/541.6kJ (per serving)
- Fat: 12.6g (per serving)
- Carbs: 2.8g (per serving)
- Protein: 2.4g (per serving)
