Mix raspberries and maple syrup together and simmer on medium-low heat until the mixture begins to boil. Make sure to stir regularly to keep the berries from burning. When the berries burst and release their juice, remove from heat and let cool.
Strain the raspberries through a sieve into a small bowl. Discard the seeds.
In a separate bowl, microwave white chocolate and cream in 20 second intervals, stirring thoroughly after each interval (approximately 40 seconds). When the white chocolate melts and evenly incorporates with the cream, gently whisk in the kefir.
Spoon the white chocolate and raspberry puree into dixie cups (regular popsicle molds won't work well for these, see notes above), and with a butter knife, swirl until a pretty marbling pattern is achieved. Freeze for 1 hour and insert popsicle sticks, then freeze overnight or until solid.
Recipe by Eat Thrive Glow at https://www.eatthriveglow.com/white-chocolate-raspberry-kefir-popsicles/