No-Sugar-Added Butter Cream Candies | LILY'S

No-Sugar-Added Butter Cream Candies

Show someone special in your life (or yourself!) how much you love them by making these perfect, no-sugar-added buttercream candies!

Buttercream Filling:
- 3⁄4 cup raspberries (or chopped strawberries)
- 1⁄4 cup butter, softened
- 1 oz cream cheese, softened
- 1⁄2 cup powdered sweetener (erythritol based sweeteners work best)
- 1⁄2 tsp vanilla extract
Chocolate Shell:
- 3 oz LILY'S White Chocolate Style Baking Bar, chopped (the chips work too)
- 3 oz LILY'S Semi-Sweet Chocolate Style Baking Bar, chopped (or use all the white or all of dark chocolate)
- 1⁄2 oz cocoa butter

blender
saucepan
large bowl
freezer
silicone mold

For the buttercream, puree the berries in a blender. Transfer to a small saucepan and bring to a simmer. Cook about 10 minutes to reduce the liquids (watch carefully so it doesn't burn).
In a large bowl, beat the butter, cream cheese, sweetener, and vanilla extract. Beat in the berry puree until well combined. The mixture should resemble a thin frosting.
For the chocolate shell, melt the chocolate with cocoa butter in a heatproof bowl set over a pan of barely simmering water (separate bowls if doing some white and some dark chocolate).
Use about 1 tsp to coat the bottom and sides of 12 silicone mini muffin liners or other candy molds. A small spoon works well for this. Freeze the cups until firm, about 30 minutes.
Remove the cups or molds from the freezer and coat any thin spots with a bit of additional chocolate. Spoon the buttercream into each, almost to the top. Use a wet finger to smooth down any peaks in the buttercream.
Freeze at least 2 hours to firm up. Then gently reheat the remaining chocolate and spoon over the tops to cover the buttercream. Freeze or refrigerate until firm.
You should get about 12 to 14 candies, depending on the size of your cups or molds.