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
- 1/3 cup coconut oil
- 1 cup white chocolate chips
- 1/2 cup freeze-dried raspberries (+ 2 Tbsp. for topping)
- Add liners to muffin pan. (Note: Silicone muffins cups work best.)
- In small saucepan, heat white chocolate chips with coconut oil until smooth. Alternately, microwave in glass bowl in increments up to 80 seconds.
- In blender, add 1/2 cup freeze-dried raspberries and blend to fine powder. Crush remaining 2 tablespoons and set aside.
- Add powdered raspberries to white chocolate mixture and stir to combine. Pour into muffins cups about 1/2-inch thick.
- Top with remaining crushed raspberries.
- Refrigerate to solidify at least 1 hour before serving.
Add additional toppings as desired such as coconut flakes or crushed almonds.
Add the ingredients to your cart and make these treats!
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