Drop everything and whip up these pretty-in-pink white chocolate candy cups crafted with just three divine ingredients: white chocolate, coconut oil and freeze-dried raspberries. With a harmonious balance of sweet and tart, the creamy white chocolate and refreshingly tangy raspberries complement each other perfectly. Their seductive symphony for the senses brings more music to your Valentine’s Day or any other day of the year!
Raspberry White Chocolate Candy Cups
Prep Time 10 minutes
Cook Time 5 minutes
Cool 1 hour
Total Time 1 hour 15 minutes
Servings 9
Calories 179 kcal
Ingredients
- 1/3 cup coconut oil
- 1 cup white chocolate chips
- 1/2 cup freeze-dried raspberries + 2 Tbsp. for topping
Instructions
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Add liners to muffin pan. (Note: Silicone muffins cups work best.)
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In small saucepan, heat white chocolate chips with coconut oil until smooth. Alternately, microwave in glass bowl in increments up to 80 seconds.
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In blender, add 1/2 cup freeze-dried raspberries and blend to fine powder. Crush remaining 2 tablespoons and set aside.
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Add powdered raspberries to white chocolate mixture and stir to combine. Pour into muffins cups about 1/2-inch thick.
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Top with remaining crushed raspberries.
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Refrigerate to solidify at least 1 hour before serving.
Recipe Notes
Add additional toppings as desired such as coconut flakes or crushed almonds.
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Nutrition Facts
Raspberry White Chocolate Candy Cups
Amount Per Serving
Calories 179
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g55%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 4mg1%
Sodium 18mg1%
Potassium 67mg2%
Carbohydrates 13g4%
Fiber 0.5g2%
Sugar 12g13%
Protein 1g2%
Vitamin A 8IU0%
Vitamin C 2mg2%
Calcium 42mg4%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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