RASPBERRY CRÈMES

INGREDIENTS
Raspberry Filling:

  • 1 8-oz. pkg. reduced-fat cream cheese*
  • 2 T. refined coconut oil, melted
  • 1 tsp. raspberry extract (I use Watkins brand)
  • ½ tsp. vanilla extract
  • 3/32 tsp. (3 doonks) THM Pure Stevia Extract Powder
  • 1 drop red food coloring

Chocolate:

  • 1 3.5-oz. bar 85% dark chocolate**
  • ¾ c. refined coconut oil
  • 3½ tsp. THM Gentle Sweet (or more, to taste)
RASPBERRY CRÈMES


INSTRUCTIONS

  1. Beat the filling ingredients together until smooth. Put the filling into a sealable plastic bag, seal, and snip a hole in one bottom corner for piping. Set aside.
  2. To make the chocolate coating, melt the chocolate bar, coconut oil, and sweetener together in the microwave, stirring every 20 seconds or so to prevent the chocolate from burning. (You could also use a double boiler for this.) Taste and add more sweetener if desired. (I happen to like dark chocolate.)
  3. Fill 24 mini muffin tin holes with liners. Divide half of the chocolate mixture among the liners and freeze to firm
  4. ..............
  5. Click here to view more instruction

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