Recipe & Photo Credit: Kaylie Watson of Nourished Wellness

Hold onto summer just a little bit longer with these stunning Raspberry Lemonade Buttercups.

They are lightly sweet but totally delicious and easy to make.


1 cup Motha’ Butta coconut butter

2 tablespoons coconut oil

2 teaspoons honey

1 tablespoon lemon zest

1/2 cup freeze dried raspberries

Pinch of salt


1. Melt the coconut butter and coconut oil together. Stir to thoroughly combine.

2. Add in honey and stir. Next add in lemon zest, raspberries, and a pinch of salt and mix until smooth.

(You may need to add more melted coconut oil to make it a smooth consistency.)

3. Pour the mixture into baking cups or desired mold.

4. Place in freezer for fast solidification. Store in air tight container in the refrigerator. Makes 8 cups.