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Blueberries and Cream Cashew Butter Cups

Blueberries and Cream Cashew Fat Bombs

These Blueberries and Cream Cashew Butter Fat Bombs are a healthy dessert for you and the whole family! They are made with all natural cashew butter and freeze-dried blueberries. These Cashew Butter Cups are ready in no-time and perfect for meal-prep for the week! 

Prep: 15 minutesCook: 0 minutesTotal: 15 minutes
Fat 11 Carbs 15 Protein 2
Yield 12 1x

Ingredients

Instructions

  1. First, line a muffin tin with nonstick muffin liners. Set aside.
  2. Next, place freeze-dried blueberries into a food processor and blend until it turns into a powder.
  3. Place all-natural cashew butter, melted coconut oil, honey, 2/3 of the blueberry powder (you’ll use the rest later), and vanilla extract in a medium-sized bowl. Mix until combined.
  4. Using a tablespoon, scoop batter into muffin tin. You should get 12 cups.
  5. Sprinkle the top of the cashew butter cups with the rest of the freeze-dried blueberry powder and a sprinkle of sea salt.
  6. Place muffin tin in the freezer and freeze for at least 15 minutes. Enjoy!

Tips & Notes

  • If your batter isn’t easily poured into the cupcake tin, add more melted coconut oil. You do not want your batter to be too thick and sometimes thickness is dependent on how oily your nut butter is.
  • Option to replace honey with liquid stevia or maple syrup to make them keto or vegan friendly!
  • Option to replace cashew butter with any other nut butter such as peanut or almond.
  • Store in the freezer for up to 3 months

Nutrition Facts

Serving Size: 1 cup Calories: 159 Sugar: 10 Sodium: 12 Fat: 11 Carbohydrates: 15 Fiber: 1 Protein: 2
Author: Linley RichterCategory: DessertMethod: No BakeCuisine: American

Keywords: cashew butter, fat bombs

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