White Chocolate Raspberry Fat Bombs Recipes
WHITE CHOCOLATE RASPBERRY FAT BOMBS
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
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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