01 -
Beat cream cheese with powdered sugar and vanilla until smooth.
02 -
Fold mashed raspberries into cream cheese mixture.
03 -
Chill mixture for 30 minutes to firm up.
04 -
Roll tablespoons of mixture into balls, place on lined sheet.
05 -
Freeze balls for 1 hour until hard.
06 -
Microwave white chocolate with coconut oil in 20-second bursts, stirring between each.
07 -
Dip frozen balls in melted chocolate using a fork.
08 -
Sprinkle with raspberry powder while chocolate is wet.
09 -
Refrigerate 30 minutes until coating sets.