Jelly Cups
FREE NUT-FREE
Ingredients
- ⅔ cup (170 g) coconut butter or smooth unsweetened nut or seed butter
- ⅔ cup (145 g) coconut oil, ghee, or cacao butter, melted
- 2 teaspoons vanilla extract
- 7 drops liquid stevia, or 2 teaspoons confectioners’-style erythritol
- ½ cup (70 g) fresh raspberries
- ¼ cup (60 ml) water
- 3 drops liquid stevia, or 1 teaspoon confectioners’-style erythritol
- 1½ teaspoons unflavored gelatin
Instructions
- 1
Set 16 mini muffin cup liners on a tray or have on hand a silicone mini muffin pan
- 2
Make the base: Place the coconut butter, melted oil, vanilla, and sweetener in a medium-sized bowl and stir to combine
- 3
Take half of the base mixture and divide it equally among the 16 mini muffin cup liners or 16 wells of the mini muffin pan, filling each about one-quarter full. Place the muffin cup liners (or muffin pan) in the fridge. Set the remaining half of the base mixture aside
- 4
Make the jelly filling: Place the raspberries, water, and sweetener in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then sprinkle with the gelatin and mash with a fork. Transfer to the fridge to set for 15 minutes
- 5
Pull the muffin cup liners and jelly filling out of the fridge. Using a ½-teaspoon measuring spoon, scoop out a portion of the jelly and roll it into a ball between your palms, then flatten it into a disc about 1 inch (2.5 cm) in diameter (or in a diameter to fit the size of the liners you’re using). Press into a chilled butter base cup. Repeat with the remaining jelly filling and cups. Then spoon the remaining butter base mixture over the tops
- 6
Place in the fridge for another