- 1 cup Justine’s white choc chips
- 2 TBSP coconut oil
- Freeze dried raspberries
- Add 1 cup of Justine’s white choc chips to a microwave safe jug and add 2 TBSP coconut oil.
- Microwave in 40 second bursts, mixing between, until chocolate is melted and combined with coconut oil to a smooth pourable consistency.
- Pour or spoon equal amounts into a silicone mini muffin tray.
- Sprinkle freeze dried raspberries on top and set in the fridge.