This post contains affiliate links. Click here to read my affiliate policy.
Last Updated on November 28, 2020
Every imagine white chocolate strawberries as candy? Here is a delicious white chocolate strawberry candy cups for every day of the year!
One of my absolute favorite things about creating recipes is that it’s part science and love. It’s also an adventure every single time.
For the last month the Universe has been putting me through my paces as a student of cooking.
Everything I’ve made has turned out 180 degrees different from what I thought it would be like but in a much, much better way.
First, I love White Chocolate Strawberries but sometimes I just don’t want to deal with any mess. This recipe for White Chocolate Strawberry Candy Cups is one of the ones that surprised me.
I had a lot of assumptions about cocoa butter that were 100% wrong but it worked out for me. The freeze dried strawberries, coconut butter and cacao butter marry into an uncanny version of a Paleo Whatchamacallit Candy bar. I was half tempted to call it that but decided at the last minute not too. Don’t inhale these like I did!
What you’ll need for this Recipe:
How to Make This White Chocolate Strawberry Candy Cups Recipe:
In a pan over medium heat add the cocoa butter and melt.
Whisk in the maple syrup, vanilla and coconut butter and blend until smooth.
Fold in strawberries and set aside.
Place 8 cupcake liners in a cupcake pan and then pour in the mixture.
Place in your refrigerator for 2 hours to harden.
If you like this White Chocolate Strawberry Candy Cups recipe, you’ll love:
Strawberry Mousse (Vegan, AIP)
Strawberry Ice Cream Bon Bons (Vegan, AIP)
Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!
White Chocolate Strawberry Cups
White Chocolate Strawberries transformed into Candy!
- In a pan over medium heat add the cocoa butter and melt.
- Whisk in the maple syrup, vanilla and coconut butter and blend until smooth.
- Fold in strawberries and set aside.
- Place 8 cupcake liners in a cupcake pan and then pour in the mixture.
- Place in your refrigerator for 2 hours to harden.
Amount Per Serving: Calories: 331Total Fat: 34gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 5mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 1g
© 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.
Hi, I made these today and they didn’t seem to emulsify. The maple syrup sunk to the bottom and stayed liquid. Do you know where I might have gone wrong? Jo
Hrmm. . I have heard that the freshness and brand do affect this. If you choose to remelt one (I would do just one to make sure this works), you can place the ingredients in a blender and whiz it for 30 seconds to see if that helps.
I love using cacao butter to make things chocolaty, but I still need to try white chocolate – these look dangerously good!
Given that this recipe is called white chocolate (normally made of cocoa butter, milk solids and sugar), can white chocolate callets be used instead of cocoa butter? Getting raw butter here in Bath can be a challenge!
That should totally work Evie 🙂 I hope you like it hun.
I just made these tonight and they are absolutely delicious! I used raspberries instead and they taste great. Thanks for this recipe! I love how easy they are.