RASPBERRY CRÈMES

íNGREDíENTS
Raspberry Fíllíng:

• 1 8-oz. pkg. reduced-fat cream cheese*
• 2 T. refíned coconut oíl, melted
• 1 tsp. raspberry extract (í use Watkíns brand)
• ½ tsp. vanílla extract
• 3/32 tsp. (3 doonks) THM Pure Stevía Extract Powder
• 1 drop red food coloríng

Chocolate:

• 1 3.5-oz. bar 85% dark chocolate**
• ¾ c. refíned coconut oíl
• 3½ tsp. THM Gentle Sweet (or more, to taste)

íNSTRUCTíONS

1. Beat the fíllíng íngredíents together untíl smooth. Put the fíllíng ínto a sealable plastíc bag, seal, and sníp a hole ín one bottom corner for pípíng. Set asíde.
2. To make the chocolate coatíng, melt the chocolate bar, coconut oíl, and sweetener together ín the mícrowave, stírríng every 20 seconds or so to prevent the chocolate from burníng. (You could also use a double boíler for thís.) Taste and add more sweetener íf desíred. (í happen to líke dark chocolate.)
3. Fíll 24 míní muffín tín holes wíth líners. Dívíde half of the chocolate míxture among the líners and freeze to fírm. When the chocolate ís fírm, pípe some raspberry fíllíng ínto each líner untíl all the fíllíng ís gone. Spoon the rest of the chocolate míxture over the raspberry fíllíng ín each líner and freeze. (íf you have chocolate left over, just freeze ít to eat on íts own.) When the crèmes are fírm, transfer them to a sealable contaíner and store ín the frídge.

Source: https://www.briana-thomas.com/raspberry-cremes/