- 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
- Set 16 mini muffin cup liners on a tray or have on hand a silicone mini muffin pan.
- Place the coconut butter, melted oil, vanilla, and sweetener in a bowl and stir to combine.
- 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.
- Place the muffin cup liners (or muffin pan) in the fridge.
- Set the remaining half of the base mixture aside.
- Place the raspberries, water, and sweetener in a saucepan and bring to a simmer over medium heat.
- Simmer for 5 minutes, then sprinkle with the gelatin and mash.
- Transfer to the fridge to set for 15 minutes.
- Pull the muffin cup liners and jelly filling out of the fridge.
- 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.
- Press into a chilled butter base cup.
- Repeat with the remaining jelly filling and cups.
- Spoon the remaining butter base mixture over the tops.
- Place in the fridge for another 15 minutes before serving.