part0066

Preheat the instant pot on sauté mode for 3 minutes. Meanwhile, in the mixing bowl combine together flax seeds, chia seeds, pumpkin seeds, and coconut oil. Add liquid stevia and stir it well. Then transfer the mixture in the instant pot and sauté it for 2 minutes. Stir it from constantly. Then transfer the mixture on the baking paper. Whisk together cream cheese with Erythritol and water. When you get a smooth and fluffy mixture, it is cooked. Crush the cooked hazelnut mixture. Then place a small amount of the hazelnut mixture in the glass jars. Add ½ tablespoon of cream cheese mixture and all blueberries in every glass. After this, top the blueberries with remaining hazelnut mixture and cream cheese.