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Low-Carb White Chocolate Raspberry Cups

White Chocolate-Raspberry Cups

Prep Time 35 minutes
Total Time 35 minutes
Author Andy


  • 200 g sugar-free white chocolate chips paleo
  • 100 g raspberries
  • 1-2 tsp psyllium husk
  • a touch of Sweetener
  • coconut oil


  1. 1. Melt the white chocolate with the coconut oil over simmering water and stir until smooth and shiny.
  2. 2. Grease the silicon mould with a few drops of coconut oil so that you can remove the bonbons easier when they harden.
  3. 3. Pour a little (ca. 2 tablespoons) of the liquid chocolate into the mould.
  4. 4. Put it in the fridge for a few minutes until they harden.
  5. 5. Wash the raspberries, crush them with a fork, add the psyllium and as much sweetener as you like, and stir it until it thickens. You can put it in the fridge to cool.
  6. 6. Get the bonbon mould from the fridge and put a bit of ‘jam’ on the hardened chocolate.
  7. 7. Fill the mould with white chocolate.
  8. 8. Put it back to the fridge until it fully hardens.
  9. 9. Remove the bonbons from the fridge and let it rest at room temperature so that you can easily get the chocolate cups out of the mould.
  10. 10. Spread a bit of melted chocolate on the bonbons and decorate them with sprinkles. I’ve used lyophilized raspberries, but you can experiment with whatever you can think of.