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!!
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.
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
Directions
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.
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.