White Choc Raspberry Cups

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BY @countdown_til_dinner




Base layer:

  • 1/2 cup white choc (I used @vitawerx white chocolate raspberry macadamia)
  • 2 tsp coconut oil

Middle layer:

  • 3/4 cup cashew butter
  • 1/4 cup pure collagen
  • 1 tbsp coconut flour
  • 1/4 cup maple syrup
  • Pinch salt

Raspberry layer:

  • 1 1/2 cup frozen raspberries
  • 2 tbsp coconut palm sugar
  • 2 tbsp chia seeds
  • 2 tbsp water

Top layer:

  • 1/2 cup white choc(Iused@vitawerxwhitechocolateraspberrymacadamia)
  • 2 tsp coconut oil


  1. Melt the base ingredients together and pour into a silicone muffin tray. Freeze for 10 minutes
  2. Combine the cashew butter, coconut flour, maple syrup, collagen and salt in a bowl and mix well. Add to the base layer and place it back in the freezer
  3. Heat a pan over medium heat, add the frozen berries and water. Cook until soft, add the chia seeds and coconut sugar and cook for a few more minutes. Keep stirring. Remove from heat, allow to cool slightly then add this layer to each of the bars. Place back in the freezer
  4. Melt the ingredients for the top layer. Add to the bars and freeze for an additional 15 minutes.
  5. Remove from freezer and enjoy

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