Frozen Raspberries with Coconut Butter

Frozen Raspberries with Coconut Butter

Do you remember the coconut butter that you (hopefully) made earlier this week?  Well, if not, I think this recipe might convince you that homemade coconut butter is an absolute necessity in your life.

One of my food philosophies is following the 80/20 rule and eating treats in moderation.  I’m a big fan of eating dessert, but I’d prefer not to eat a complete sugar-bomb that leaves me regretting my decision later. Can you relate?

Enter frozen raspberries with coconut butter.

What I love about this recipe is that it has a natural sweetness from the raspberries and coconut, but there’s no added sugar — not even agave, maple syrup, dates, or stevia. Of course, you can always add those ingredients if desired, but for everyday treats, I prefer to leave them out.  And, these are healthy enough that you can keep a batch of these handy in your freezer for afternoon snacks.

Simple, satisfying, and delicious, and they only take a few minutes to prepare! Let’s get to it!

Frozen Raspberries with Coconut Butter

Frozen Raspberries with Coconut Butter

Frozen Raspberries with Coconut Butter

 

I found that the easiest way to make and freeze these is to lay the raspberries on top of a sheet pan covered with parchment paper. This makes them really easy to put in the freezer and easy to pop off the paper once they are frozen. And, if you’re too impatient to wait for them to freeze, these are also perfectly delicious enjoyed at room temperature!

5.0 from 1 reviews
Frozen Raspberries with Coconut Butter
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
Instructions
  1. Lay a sheet of parchment paper over a sheet pan.
  2. Dip raspberries in coconut butter and lay on parchment paper.
  3. Freeze for at least 30 minutes (or as long as needed until frozen).
  4. Remove just prior to serving & enjoy!

 

Recipe shared at Wellness Weekend

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Comments

  1. says

    Another recipe perfect for me! Coconut and berries! I love coconut butter so much, I’m dreaming of how good it must be with sweet, tangy raspberries…

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