Raspberry and White Chocolate Cups
Delicious raspberry and white chocolate cups free from: gluten, grains, dairy and refined sugar. Paleo and Specific Carbohydrate Diet-friendly.
Servings Prep Time
24 cups 15-20 minutes + freezing time
Servings Prep Time
24 cups 15-20 minutes + freezing time
  • 1 1/2 cups (150g) Cacao butter
  • 1/3 cup (70g) Coconut oil, melted
  • 4 tablespoons 4 tablespoons Hazelnut butter**Or other nut butter of your choice
  • 2 teaspoons Vanilla extract**No added sugar
  • 1/4 cup (85g) Raw honey
  • Pinch of sea salt
  • 1 cup Fresh raspberries
  • 1/4 cup (62ml) Coconut milk*
  • Pecans, (optional) to decorate
  1. Prepare the tray by placing paper muffin cases in a muffin tray. Next, add hot water to a small saucepan and place on a low heat.
  2. Add the cacao butter to a heat-proof glass bowl or jug that will fit into the saucepan. Continue to heat until all the cacao butter is melted.
  3. Once melted, remove the cacao butter from the heat. Add all the other ingredients to the melted cacao butter and mix using an electric mixer at high speed for a few minutes.
  4. In a blender, blend the raspberries and coconut milk until smooth. Add the cacao butter mixture and blend until combined.
  5. Add the mixture to the muffin cases.
  6. Freeze for at least two hours until well set. I keep these in the freezer all the time. Decorate with pecan nuts, if desired.