Marsha Merington
Aug 14, 20201 min
Recipe at Lakanto
APR 17, 2019· ADRIENNE VENTURA
3 oz Cream Cheese
2 tbsp Coconut Oil
4 tbsp Almond Butter
2 tbsp whole Blueberries, Wild, Frozen
1/4 tsp (about 10 drops) of monk fruit Lakanto Vanilla Extract
3 tbsp, shredded Coconut, Dried Shredded Or Flaked, Unsweetened
1. 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.
2. Fold in blueberries, vanilla extract, and sweetener to taste if you plan on using any.
3. 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.
4. Continue with the remaining balls. Place the fat bombs on a piece of parchment
5. Refrigerate for at least an hour before enjoying.