These Blueberry Bliss Fat Bombs are full of delicious berry flavor and are a power-packed source of nutrient-dense ingredients!
When the seasons change, I always have one thing on my mind: FRESH PRODUCE. Purchasing produce while it’s in-season, aside from the obvious price reduction, is usually much fresher and higher in nutrients as it likely didn’t have to travel as far to show up at your local grocery store. Plus, it just tastes better! Now that summer has arrived, berries are finaaaaally in-season (and no longer cost $300 + your first born child per 1/2 pint)!
After fully stocking up on enough blueberries to feed our entire neighborhood, I figured that I needed to put them to good use and develop some fun, new summer recipes. Well, since I’m on a fat bomb kick, the answer was simple: Blueberry Bliss Fat Bombs! The final result is SO GOOD. The texture is perfect and is similar to that of my Lemon Bar Fat Bombs. These fat bombs taste amazing, plus their nutritional value is spot on!
The Benefits Of Blueberries In This Fat Bombs Recipe
Blueberries are considered to be one of the most nutrient-dense foods available to us. They are loaded with vitamin K, vitamin C, manganese, and fiber, all of which are critical components in a healthy, balanced diet. The antioxidant power of blueberries make them incredibly important in reducing inflammation, boosting brain power, promoting heart health, and supporting digestion.
Blueberry Bliss Fat Bombs Are Low-Carb Keto Dessert
With less than 5g net carbs per serving, this recipe serves as a delicious dessert for all of my fellow low-carbers and ketogenic dieters. I especially love the addition of blueberries in these as fruit is typically much too high in carbohydrates for a low-carb lifestyle.
For me, personally, eliminating high-carb fruits but maintaining a diet that includes berries has provided me with really positive results. With the inclusion of berries in this recipe, these fat bombs give me a great boost of energy and satisfy my craving for sweets! Win, win!
Blueberry Bliss Fat Bombs Are Paleo (& what I would consider a SWYPO Whole30) Dessert
These fat bombs are perfect for those who follow a paleo lifestyle. Plus, Ryan made an interesting comment that these fat bombs taste very similar to a Blueberry Muffin Larabar. Larabars are enjoyed by many during or after their Whole30 diets. However, Blueberry Muffin Larabars are non-compliant due to the vanilla extract. So, these Blueberry Bliss Fat Bombs would be a great option if you find yourself craving some in-season blueberries!
Nutrition Info Of Blueberry Bliss Fat Bombs
You can find a nutrition label including macros of this recipe near the ingredients and directions of the recipe below.
(As a note, I like to make my fat bombs rather large. You can half the recipe and make them much smaller than I did. That’s half the calories, net carbs, etc. If you have any questions on this, please don’t hesitate to leave a comment below!)
Diets This Blueberry Bliss Fat Bombs Recipe Is Compliant With
This recipe is keto, low-carb, paleo, gluten-free, grain-free, dairy-free, vegetarian, vegan, and refined-sugar-free.
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Blueberry Bliss Fat Bombs
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: Approximately 30 fat bombs, depending on size 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
Description
These Blueberry Bliss Fat Bombs are a delicious dairy-free keto dessert option to satisfy your sweet cravings! This recipe is keto, low-carb, paleo, gluten-free, grain-free, dairy-free, vegetarian, vegan, and refined-sugar-free!
Ingredients
- 2 cups raw cashews, boiled for 12 minutes or soaked for 2 hours
- 14 oz fresh or frozen blueberries
- 1 cup coconut oil
- 1/2 cup coconut butter
- 1/4 cup classic monk fruit sweetener
Instructions
- In a microwave-safe bowl, heat frozen blueberries for about 1 minute, until just slightly warmed. If using fresh blueberries, heat in the microwave for about 20 seconds, until just slightly warm.
- Combine all ingredients in the food processor and blend until well-combined. Transfer mixture to medium bowl and place in freezer for 30 minutes.
- Remove bowl from the freezer and, using your hands, form mixture into small balls. Place balls on pan or plate and return to freezer for 30-40 minutes. (I recommend putting them on a cookie sheet lined with parchment paper to avoid the bottoms sticking to a plate or pan.)
- Remove from freezer and enjoy!
Keywords: fat bomb, keto fat bomb, fat bombs, berry fat bomb, low-carb dessert, keto dessert, vegan keto, paleo keto, dairy-free keto
Joanie says
Can raw sunflower seeds be used instead of cashews? Also in your Lemon Bar Fat Bombs. I have made several of your recipes and they have been budget friendly for me and so very delish! I make your Sunbutter on a regular basis to replace almond butter. Thanks
★★★★★
Sara Nelson says
Hi, Joanie! Unfortunately, I don’t think sunflower seeds would work here. The reason being is because cashews soften up quite a bit after soaking in water and I don’t think sunflower seeds would soften up enough to become creamy. You COULD do this, but the resulting fat bomb would be crunchier and more textured, rather than creamy.
Pam says
I was wondering about the coconut butter. Why would you use something with so many carbs for something that one could only perhaps have one per day and it could easily put them over their carb intake. Would regular butter work the same?
Sara Nelson says
No, coconut butter and butter cannot be substituted for one another. If you don’t want a fat bomb recipe with coconut butter (it is a required ingredient here), I have many other fat bomb recipes that you can look at.
Roy Shover says
been making fat bombs on my own can’t wait to try something that’s an an actual recipe
★★★
Michael Truax says
Can you just uses cashew butter for your recipes that required “raw cashews/soaked/blended/etc?” my local store has fresh ground cashew butter and I think this would save time.
Sara Nelson says
Great question! I think that would work, but can’t say with complete certainty as I haven’t personally tested it. If you do try it, let me know how it goes! ? Enjoy!
Don says
I’ve made these fat bombs with both fresh and frozen blueberries, as sometimes frozen are cheaper when blueberries are out of season, and the difference in taste is negligible, and it certainly doesn’t warrant a 1-star review. I’ll buy fresh when I can, but I’m also more than happy to save a buck when I can. Bottom line, fresh or frozen, these are still a super creamy, delicious dessert or snack.
★★★★★
realbalanced says
Thank you! And agreed! 🙂 These fat bombs are absolutely delicious!
Ali says
What stevia did you use? The link no longer works. Thank you!
realbalanced says
Hi, Ali! The company, Wholesale Health Connection, is going through a re-brand right now, so they took their products off of Amazon during the transition. I would recommend just using whatever brand you can find at the store. When making the recipe, start with only a little of the stevia and then taste-test the mixture before chilling it to add more based on your preferences.
Katherine says
Can you substitute cocoa butter instead of coconut butter?
Sara Blackburn says
hi, Katherine!! Thanks for your question! Unfortunately, since cocoa butter and coconut butter are pretty different in terms of flavor, I’m not sure if that substitution would work. If you eat dairy, cream cheese in place of coconut butter may work, but, since I haven’t personally tried this, I can’t say for sure! hope this helps!!
Mary says
Do I have to use the nuts in this recipe? I make fat bombs, but have never added nuts….just wondering. I don’t have any first off and generally use almonds or walnuts when I eat nuts. Thanks! They do sound amazing.
Sara Blackburn says
hi, Mary!! Thanks so much for your question! The cashews are necessary in this recipe as they serve as the binding/structural material of the fat bombs. I have several other fat bomb recipes on my site that should work for you if you don’t want to use cashews 🙂 You can find them in the menu under "Recipes" and then within the drop down menu that says "Fat Bombs." hope that helps!!
Mary says
Thank you Sara! I will check your other recipes…appreciate your reply.
Sara Blackburn says
of course!! thank YOU!
Eva Liepina says
How long they are safe to keep in the fridge?
Sara Blackburn says
Hi, Eva! So, it depends on how fresh the berries are. Since berries can go bad rather quickly, I would say 2-4 days in the fridge. If you freeze them, they will last much longer (a few weeks, I would guess). I hope that helps!! Enjoy! 🙂