Blueberry Cheesecake Fat Bombs
7 oz coconut oil, melted
1 package of sugar free cheesecake flavored instant pudding mix
1/4 cup heavy cream
half a pint of blueberries
Lightly spray candy mold with non stick spray, and place it on a cookie sheet for stability. Place 4-5 blueberries in each mold. In a microwave safe bowl, melt coconut oil. Add remaining ingredients, except for blueberries. Use a blender to quickly combine. (If you delay, the gelatin in the pudding will get clumpy.) Once mixture is thoroughly combined, pour over blueberries into molds. Place in freezer until firm, about 30 minutes. Pop each candy out of the mold, and store in an airtight container in the freezer.