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Jelly Cups

Ingredients

• 2/3 cup coconut butter or smooth unsweetened nut or seed butter
• 2/3 cup coconut oil, ghee, or cacao butter, melted
• 2 teaspoons vanilla extract
• 7 drops liquid stevia, or 2 teaspoons confectioners'-style erythritol
• 1/2 cup fresh raspberries
• 1/4 cup water
• 3 drops liquid stevia, or 1 teaspoon confectioners'-style erythritol
• 1 1/2 teaspoons unflavored gelatin

Directions

1. Set 16 mini muffin cup liners on a tray or have on hand a silicone mini muffin pan.
2. Place the coconut butter, melted oil, vanilla, and sweetener in a 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 one-quarter full.
4. Place the muffin cup liners (or muffin pan) in the fridge.
5. Set the remaining half of the base mixture aside.
6. Place the raspberries, water, and sweetener in a saucepan and bring to a simmer over medium heat.
7. Simmer for 5 minutes, then sprinkle with the gelatin and mash.
8. Transfer to the fridge to set for 15 minutes.
9. Pull the muffin cup liners and jelly filling out of the fridge.
10. Using a 1/2-teaspoon measuring spoon, scoop out a portion of the jelly and roll it into a ball, then flatten it into a disc 1 inch in diameter.
11. Press into a chilled butter base cup.
12. Repeat with the remaining jelly filling and cups.
13. Spoon the remaining butter base mixture over the tops.
14. Place in the fridge for another 15 minutes before serving.

Attribution