The creamy rich white chocolate is balanced with a pop of raspberry. It’s hard to believe they are low-carb and dairy free. The recipe uses coconut milk as its base - it adds healthy fats and loads of creaminess to the recipe - but don’t worry if you don’t like the taste of coconut. These treats taste purely of white chocolate and raspberries. No coconut flavour here!
In this recipe the popsicle/lolly mold used makes 10 3-ounce pops/lollies, but you may need to adjust the recipe to fit the mold you use... and please don’t worry if you have any mixture left over after your molds are filled ... just pour it into a dessert dish, cover and refrigerate, and in three or four hours, it turns into a delicious mousse!
1 envelope un-flavoured gelatine
½ cup unsweetened milk of choice (e.g. almond milk or coconut milk from a carton)
1 can organic coconut milk
4 ounces (organic) cocoa butter, food grade, finely chopped
3 Tablespoons Stevia Erythritol Mix
1 large egg
1 cup (organic) raspberries - frozen work fine
2 teaspoons vanilla
Can be found here
If you need help with measurement conversions, please see here
All the best Jan