Blueberry fat bombs!

1. Add blueberries to non stick sauce pan for 10-15 minutes on medium low heat. Switch heat to low and add the cream cheese and coconut oil for 3-5 minutes mixing frequently.
2. Remove from stove and mix in the rest of the ingredients until texture becomes consistent. Add to 4 non stick silicone muffin liners. You can also use regular paper ones or even an ice tray, just make sure they’re completely coated with a non stick oil.
3. Freeze until solid, and put in fridge for 30-60 minutes before eating! Store in freezer in zip lock bag!