Ingredients
Scale
Instructions
- Line an 8×8 baking dish with parchment paper. Set aside.
- Puree raspberries until completely smooth. Set aside.
- In a double boiler (I use a glass bowl nested in a small cooking pot), melt together coconut butter, coconut oil, and maple syrup until creamy smooth.
- Pour coconut mixture into parchment-lined pan. Drizzle raspberry puree over the top. Drag and swirl a toothpick through raspberry puree to create a marble effect.
- Place in freezer until solid- at least an hour. Cut into squares. Store in fridge or freezer.
Notes
I added a titch of maple syrup, but if you are familiar with coconut butter, you know that it is naturally sweet. You can omit the sweetener if you like.