These pink treats are perfect to enjoy for the Valentine’s holiday, but we’re not gonna lie, we like having them all year long! With just a few simple ingredients, you can whip these pretties up and share with your friends and family while you fall in love with how satisfying they are without any uncomfortable spikes in your blood sugar!
Prep Time: 15 minutes
Cooking Time: 10 minutes to freeze
½ cup coconut butter
2 tablespoons erythritol
Pinch of sea salt
1 cup strawberries, fresh or frozen
¼ cup raspberries, fresh or frozen
2 tablespoons freeze-dried strawberries
2 tablespoons freeze-dried raspberries
Carefully melt coconut butter over a double broiler or in the microwave, stirring often.
Once melted, stir in erythritol and sea salt until dissolved.
Place strawberries and raspberries in a food processor and pulse until smooth. Add melted coconut butter mixture and continue to pulse until very creamy.
Spread on a baking tray lined with parchment paper and top with freeze-dried berries.
Allow to chill in the freezer for at least 10 minutes prior to cutting in pieces and serving.
Store any leftovers in the freezer.
Calories per square: 60
Net Carbs: 3