Crunchy raspberry white chocolate bites are a refined sugar-free, dairy-free, gluten-free and coconut-free treat with an option to transform them into fat bombs!
Do you also find it super hard to find allergy-friendly white chocolate? Many companies are now making white chocolate, however for a very long time it felt like white chocolate was only a pipe dream. So, in typical allergy style, making safe chocolate is almost a normal thing to do.
Now why make plain old white chocolate when you can make raspberry white chocolate, or even blueberry or strawberry, or get totally crazy and make it mixed berry!
If you are into crunch raspeberry chocolate treats then you will also want try our raspberry chocolate crunch!
Making Raspberry White Chocolate
On my chocolate making journey, I googled a bunch of white chocolate recipes and did not love that none were dairy free or how much sugar was in the recipes.
My theory on why white chocolate gets such a bad rep since it is so sickly sweet.
Can you make dairy-free white chocolate and without sugar?
Yes! When crafting a new recipe and recipe testing, I start by reading as many recipes as possible. Then, I either leave out allergens or swap them with something similar in texture/taste.
Making coconut and dairy-free!
On top of leaving out dairy and sugar, I wanted to create something that wasn’t drowning in coconut. As much as I love the versatility of coconut it can become a little overwhelming.
For these crunchy raspberry white chocolate bites, I stuck to three ingredients: cocoa butter, freeze-dried raspberries, and vanilla.
But you like the sweetness of white chocolate
Crunchy raspberry white chocolate bites are sweetened from the raspberries, but if you like your white chocolate because of its sugar-bomb quality feel free to add a little liquid sweetener of your choice.
Also, taste test your raspberry because sometimes they can be a bit sour and you will want to add a touch of liquid sweetener or powdered sugar.Print
Crunchy raspberry ‘white chocolate’ bites/fat bombs are a simple to make sugar-free, dairy-free, gluten-free, allergy friendly treat. Turn them into a keto snack with the addition of MCT oil.
- 100g Cocoa Butter
- 1/3 cup Crushed freeze-dried raspberries (should be a powder – measure this powder, not the whole berries)
- 1 tsp Good quality vanilla extract
- 24–30 Whole freeze-dried raspberries
- Sweetened variation: 1 tbsp liquid sweetener of choice
- Fat-bomb variation: 1 tbsp MCT oil
- Double boiler (heatproof bowl & pot), muffin tin, 6 muffin liners
- Line the muffin tin with 6 liners.
- In a double boiler melt the cocoa butter. Mix in crushed freeze-dried raspberries, vanilla, and optional sweetener/MCT oil.
- Stir so that the mixture becomes homogenous.
- Divide mixture evenly into the 6 lined cups.
- Top each bite with 5-6 freeze-dried raspberries.
- Place in fridge to harden (roughly an hour).
The mixture will separate as it cools leaving your bites with a pink bottom and white top. *pretty!
Store in fridge.
Lasts one week.
- Serving Size: 1
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Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!