White Chocolate Raspberry Fat Bombs Recipes

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WHITE CHOCOLATE RASPBERRY FAT BOMBS



White Chocolate Raspberry Fat Bombs image

Freeze-dried raspberries give these fat bombs such a burst of berry flavor and sweetness! You'll love this creamy truffle-like combination.

Provided by Natalie Perry

Categories     Appetizers, Snacks, & Beverages

Time 1h5m

Number Of Ingredients 4

1/2 cup coconut oil
2 ounces cacao butter
1/2 cup freeze-dried raspberries
1/4 cup powdered erythritol sweetener (like Swerve)

Steps:

  • Line a 12-cup muffin pan with paper liners. Or use a silicone muffin pan.
  • Heat the coconut oil and cacao butter in a small saucepan over low heat until completely melted. Remove the pan from the heat.
  • Grind the freeze-dried raspberries in a food processor, blender, or a coffee grinder.
  • Add the pulverized berries and sweetener to the saucepan. Stir until the sweetener is mostly dissolved.
  • Divide the mixture among the muffin cups. The raspberry powder will sink to the bottom -- no worries. Just keep the mixture stirred as you pour them into each mold so each one has some of the raspberry powder.
  • Chill for an hour or until firm. They'll keep in the refrigerator for several weeks. (My guess is that they won't last that long before they're all eaten.)

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