These low-carb white chocolate raspberry popsicles are a great way to cool off on a hot summer day. The creamy rich white chocolate is balanced with a pop of raspberry. It’s hard to believe they are low-carb and dairy free.
I love white chocolate and raspberries together and I was excited about putting the flavors in a popsicle. The problem was, I couldn’t find low-carb white chocolate anywhere! So I decided I would go back a step and use the ingredients used to make white chocolate in the first place. I couldn’t be more pleased with the result. These popsicles are bursting with white chocolate deliciousness!
I used coconut milk as the base to this recipe. It adds healthy fats and loads of creaminess to the recipe, but don’t worry if you don’t like the taste of coconut. These treats taste purely of white chocolate and raspberries. No coconut flavor here!
I used a popsicle mold that makes 10 3-ounce pops. For more information on the mold I use as well as other molds, check out my recipe for Low Carb Orange Creamsicles. You may need to adjust the recipe to fit the mold you use.
Don’t worry if you have popsicle mixture left over after your molds are filled. Just pour it into a dessert dish, cover and refrigerate. In three or four hours, it turns into a delicious mousse!
- 1 envelope unflavored gelatin
- ½ cup unsweetened milk of choice (I used almond milk or coconut milk from a carton)
- 1 can organic coconut milk
- 4 ounces organic cocoa butter, food grade, finely chopped
- 3 Tablespoons Stevia Erythritol Mix
- 1 large egg
- 1 cup organic raspberries (frozen work fine)
- 2 teaspoons vanilla
- Sprinkle gelatin on top of the unsweetened milk and allow to sit for about 5 minutes.
- In a small saucepan, whisk together the can of coconut milk, cocoa butter, granulated sweetener, and egg.
- Whisk over low heat until cocoa butter is melted.
- Add the gelatin and unsweetened milk to the coconut milk mixture. Whisk to blend.
- Continue heating the mixture over low heat, stirring constantly until mixture reaches 140 degrees fahrenheit.
- Hold at 140 degrees fahrenheit for 3 minutes.
- Remove mixture from heat and allow to cool slightly.
- Pour mixture into a blender or food processor.
- Add raspberries and vanilla to blender.
- Blend until smooth.
- Strain mixture into a container that is easy to pour from. Straining removes the seeds from the mixture.
- Pour mixture into popsicle molds. Add sticks if necessary.
- Place popsicle molds in freezer and allow to freeze completely before enjoying.
- To remove popsicles from molds, run hot tap water over the outside of the mold.
- If you have extra mixture after filling the molds, just pour into a dessert cup, cover and refrigerate. In a few hours, it will turn into a delicious white chocolate raspberry mousse.