DifficultyBeginner

If you were to ask me what my favourite fruit, nay, food is, I’d probably say raspberries. I am a berry lover but raspberries are definitely at the top of my list. When I create recipes I think about flavours that compliment one another, that I love and I combine them to create new recipes that I hope others enjoy as much as I do. Recently I discovered freeze dried raspberry powder and this idea has been swirling around in my brain ever since. Coconut butter is the same thing as coconut manna. I recommend Artisana organics or Nutiva brand coconut butter/manna. It is sold in jars and is usually very solid so it takes a little work to get it out of the jar when it is solid. I recommend using a butter knife to break it up, right in the jar. it can then be measured and pulsed in a food processor or beaten with an electric mixer until it softens. If you do not like raspberries (I actually have a good friend who strongly dislikes raspberries), you can substitute another freeze dried fruit or berry powder. This make a special, healthy dessert or treat/candy for everyone or even as a lovely gift. Unless it is hot these will keep well at room temperature. Did I mention these come together in 10 minutes and are only 6 ingredients!! For 10 % off your order of Koyah organic freeze dried whole fruit/ vegetable powders use code: rocks&dirtbakery at checkout. They offer free shipping as well at koyah.com for all U.S. and Canada based customers (www.koyah.com)

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Yields12 Servings
Prep Time10 minsTotal Time10 mins
 1 cup coconut butter
 4 tbsp maple syrup or other liquid sweetener such raw honey, grape nectar, keto maple syrup or coconut nectar
 zest of 1 large lemon, preferably organic
 1 tbsp arrowroot starch
 3 tbsp mini vegan white chocolate chips
1

Add coconut butter to bowl of a food processor and use large “S” blade to briefly pulse until the coconut butter is softened and broken down into a fine meal like consistency. If you don’t have a food processor you can use an electric mixer to do this.

2

Add the rest of the ingredients( except the white chocolate chips) and pulse until it comes together in a dough. Scrape down the sides of the bowl and pulse again. Remove the blade and mix the white chocolate chips in by hand. I find using my hands to be the best tool at this stage. Form dough into 12 equally sized balls (about 1 1/2 inches in diameter). Enjoy at room temperature or place on a wax/parchment paper lined plate to firm up for about 15 minutes. Store in glass jar for up to a week in the fridge.

Ingredients

 1 cup coconut butter
 4 tbsp maple syrup or other liquid sweetener such raw honey, grape nectar, keto maple syrup or coconut nectar
 zest of 1 large lemon, preferably organic
 1 tbsp arrowroot starch
 3 tbsp mini vegan white chocolate chips

Directions

1

Add coconut butter to bowl of a food processor and use large “S” blade to briefly pulse until the coconut butter is softened and broken down into a fine meal like consistency. If you don’t have a food processor you can use an electric mixer to do this.

2

Add the rest of the ingredients( except the white chocolate chips) and pulse until it comes together in a dough. Scrape down the sides of the bowl and pulse again. Remove the blade and mix the white chocolate chips in by hand. I find using my hands to be the best tool at this stage. Form dough into 12 equally sized balls (about 1 1/2 inches in diameter). Enjoy at room temperature or place on a wax/parchment paper lined plate to firm up for about 15 minutes. Store in glass jar for up to a week in the fridge.

Raspberry White Chocolate Truffle Bites (Paleo Vegan)