White chocolate. Oh man, I used to love this stuff growing up. Unfortunately, I’ve recently realized that quite a bit of the white “chocolate” sold in stores does not contain anything derived from the cocoa bean. Instead, most of it is just a blend of oils and artificial flavors – it might be white something, but it’s certainly not chocolate!
I was elated when I discovered how easily I could whip up my own real food white chocolate using food grade cocoa butter. Oooh, imagine the possibilities! Although cocoa butter isn’t technically chocolate, it is used to make chocolate (and also delectable body butters!) and is typically what gives chocolate its dense, creamy texture. It has a light chocolate flavor, it’s real, and I absolutely LOVE it.
As I’ve discovered, white chocolate pairs exceptionally well with the sweet, tart flavor of black raspberries. These fudgsicles are super creamy and have just the right combination of sweet and earth. They can be a bit rich however, so depending on the amount coconut oil and fruit you choose to use, you might prefer a smaller sized popsicle mold.
The berries aren’t quite as prolific this summer as they have been in years past, but the kids have had a great time collecting them – scratches and pricks and all! We’ve managed to gather enough for 3 rounds of fudgsicles and some for snacking as well. Regardless of the limited quantity, the experience is priceless! I hope my children are able to hold these moments of connection close to their hearts for eternity!
If you’re looking for another fun snack idea using wild berries, check out my Wild Blackberry Gummies!
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- 1 can organic coconut milk – full fat
- 1 oz food grade raw cocoa butter
- about 1/4 cup of cocoa butter wafers
- 3 tbsp coconut oil
- optional, but the oil will create a creamier popsicle
- use expeller pressed coconut oil to lessen the coconut flavor
- 1/4 cup raw honey
- 1 cup (minimum) wild black raspberries
- double the fruit for a lighter, fruitier creamsicle
- stainless steel popsicle molds (or your mold of choice)
- Combine the coconut milk, coconut oil, and cocoa butter into a small saucepan until melted. This happens fairly quickly! I like to whisk the mixture as it melts to help blend the oils.
- Whisk in the honey and pour about half of this mixture into your molds, filling the molds only partway. Place this into the freezer while you prepare the black raspberry portion.
- Dump the black raspberries into the remaining mixture and blend using either an immersion blender or food processor. You may want to strain this mixture to remove the seeds – I leave them – some of our popsicles had a few seeds, some had a lot!
- Pour this mixture into the remaining space in your molds and freeze until set! This can take several hours.
- If you’re using the incredible stainless steel molds, a very quick rinse under hot water will let the popsicles slide out with ease!