3 Ingredient Strawberry White Chocolate Candies for Valentine’s Day!

These Strawberry White Chocolate Candies are super fast to make for Valentine’s Day! They’re based on my White Chocolate Bars from Paleo Chocolate Lovers’. I simply used ground freeze-dried strawberries to color, flavor, and sweeten the white chocolate. It’s that easy! :-) The recipe is at the bottom of this post so you can make them too!

And for those of you who have The Paleo Chocolate Lovers’ Cookbook, here are some other chocolate recipes that would be perfect for Valentine’s Day!

3 Ingredient Strawberry White Chocolate Candies

based on White Chocolate Bars from The Paleo Chocolate Lovers’ Cookbook
dairy-free, caffeine-free, added sugar free!

Important: Make sure that your bowl, blender, and all other equipment are completely dry, or the chocolate will separate!

1/4 cup + 1 tablespoon ground freeze-dried strawberries
1 tablespoon + 2 teaspoons melted coconut butter/cream concentrate
1/2 cup melted cacao butter

1. In a dry Magic Bullet or coffee grinder, grind the freeze-dried strawberries. Measure the grinds to get 1/4 cup + 1 tablespoon ground freeze-dried strawberries. Set aside.
2. Bring a small heavy-bottomed pot of water to a boil. Turn off the heat and put the jar of coconut butter/cream concentrate in the hot water. Let sit for 20 minutes. Stir. Repeat if needed.
3. Add 1 tablespoon + 2 teaspoons melted coconut butter/cream concentrate to a mini blender, like a Magic Bullet. (If you don’t have one, I think you could combine the ingredients by hand.) Set aside.
4. Pour out most of the water that was in the pot, leaving about an inch. Bring the water to a simmer, reduce the heat to low, and put a dry bowl over the pot to create a double boiler.
5. Add the cacao butter to the bowl. As soon as it’s melted measure 1/2 cup, then add it to the coconut butter/cream concentrate in the mini blender. Also add the ground freeze-dried strawberries.
6. Blend all of the ingredients, then let it come to room temperature.
7. Put the candy mold in the freezer for at least 10 minutes. When the mixture is room temperature, blend it again, then add it to the candy mold. (If the candy mold isn’t cold, then the ground strawberries will separate, and the candy won’t be as pretty.)
8. Freeze the candy right away to solidify.
9. Flip the mold over to remove the candies, and put them in a gift box.

Keep candies frozen to prevent melting.

Makes 15 to 30 candies, depending on the size of the mold.

♥, Kelly

Be sure to sign up to my new Spunky Newsletter for my FREE Paleo Pasta eBook, more recipes, and subscriber giveaways!

 

Comments

  1. says

    Yum! I’ve had your new book on my wish list for a while, just that cheesecake alone is enough to make me order it already! Thanks for sharing this fun recipe!

  2. says

    Hi Kasey,

    “Coconut butter” and “coco butter” are the same. It just depends on how the company names it on their packaging.

    But “coco butter” and “cocoa butter” are two different ingredients (the first is coconut and the second is chocolate).

  3. Rachael says

    Thank you for this recipe! Does The Paleo Chocolate Lovers’ Cookbook contain a lot of recipes that use almond flour? Thanks!

    • says

      I would guess less than half of the recipes in my chocolate book use almond flour. You can substitute cashew flour or finely ground sunflower seeds for almond flour if that helps :-)

  4. Kari Soto says

    My son has been dying for white chocolate. Really bugging me about it… Can I leave out the strawberry and add some honey and vanilla or something like that?
    Sorry to make you work more. These look so good and I’m going to make them too. He’s just been turning his nose up to my chocolate mustaches and other shapes. Just insistent about me making white chocolate, but I don’t know how! :-/

  5. Kim says

    Hi Kelly! Just made a batch of the 3 Ingredient Strawberry White Chocolate Candies and they turned out wonderfully! Super easy and simple – I love it!

    Here are some tips bc I was short on time: For melting my coconut butter, I zapped the jar of it in the microwave at 20 second intervals, stirring in between until it was just right. I did the same for the raw cacao butter (I know, not ideal to keep it raw..), at 20 seconds until my bowl was pretty warm (ceramic I think) and there was mostly liquid, but still big chunks. Then I kept it out on the counter and stirred until all melted. Another great tip – break up the cacao into smaller chunks or use your cheese grater to make shavings that will melt waaaay faster!

    For my silicone molds, I placed them on a small baking sheet while in the freezer. This way, when I was ready to fill the molds, the baking sheet keeps the molds cold and the chocolate will start to solidify as soon as it’s in there.

    Next up on the menu: chocolate clafoutis!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>