Step 1Sprinkle the gelatin in a small bowl filled with 3 tablespoons (45 ml) water. Let the gelatin bloom (soak up all the liquid). You can use 1 1/2 tsp or up to 3 tsp gelatin powder for a firmer set.
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Step 1Sprinkle the gelatin in a small bowl filled with 3 tablespoons (45 ml) water. Let the gelatin bloom (soak up all the liquid). You can use 1 1/2 tsp or up to 3 tsp gelatin powder for a firmer set.
Step 2Meanwhile, place them in a sauce pan together with 1 tablespoon (15 ml) water. Gently heat up over a medium heat. (You can use fresh or frozen raspberries.) Add the bloomed gelatin and stir until dissolved. Take off the heat and set aside. Optionally, add low-carb sweetener such as Allulose, Stevia or Erythritol (use as much as needed, to taste).
Step 3Take off the heat and set aside to cool down to room temperature while you prepare the white chocolate layer.
Step 4Place a bowl over saucepan filled with about 1 cup (240 ml) of water and bring to a boil. Keep on low heat and make sure the water doesn't touch the bowl (or you can use a double boiler). Add the white chocolate and the coconut oil and let it melt. Stir to combine and take off the heat.
Step 5Use a silicon muffin pan and spoon about a tablespoon (15 ml) into each cup. Place it the freezer for 10 minutes to set. Note: We're using a medium sized muffin tray (6 medium-large cups) but you can use a smaller muffin pan to make 12 or more mini cups.
Step 6Add the raspberry sauce (about 1 1/2 tablespoons each) and place back in the freezer for 15 to 20 minutes or until fully set.
Step 7Once set, add the remaining white chocolate (about 1 tablespoon/ 15 ml each). Return back into the freezer to set for another 10 to 15 minutes.
Step 8When set, pop out of the silicon pan and keep refrigerated in a sealed container in the fridge for up to 5 days. Freeze for up to 3 months for longer storage.