Servings: 24

Weight Watcher Smart Points: 6

Preparation Time: 10 Minutes

Cooking Time: 0 Minutes

Ready In: 70 Minutes


  • 120 grams (4.2 ounces) homemade coconut butter (not coconut oil!)
  • 8 ounces (225 grams) frozen raspberries, thawed
  • 400 grams (16 ounces) white chocolate, chopped


  1. Cook the raspberries in a small saucepan over medium heat until reduced to about 6 tablespoons (about 3 - 5 minutes)
  2. Run this through a food mill into a medium pot
  3. Add the chopped white chocolate and coconut butter and mix together until thoroughly combined and the chocolate is melted
  4. Place in the fridge for 1 - 2 hours or until it's firm enough to roll into balls
  5. I rolled mine into about 24 balls, each about 1 inch
  6. Store in the fridge, although I let mine at room temperature for about a week and they were absolutely fine
  7. If desired, pipe with melted white chocolate, microwaved in 30 seconds increments until melted.

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