Vegan White Chocolate Recipe 

I have tried a few vegan white chocolates throughout my chocoholic years and I must say this recipe is personally my favourite.

Cacao butter in itself can be quite bitter, so its important to get the right balance of bitterness, creaminess and sweetness. The key to the success of this recipe is making sure the sugar is ground really well and all ingredients are blended to ensure a smooth textured chocolate as opposed to a gritty chocolate. Modern and professional chocolatiers will use a conching machine to grind and refine the chocolate to make it silky smooth. Since we don’t have that kind of fancy technology, just do your best with your home blender. You can also use icing sugar if you find the final product is still a bit gritty with ground up raw sugar.  If you’re not a sweet tooth, you may also like to reduce the raw sugar from 1/2 cup to 1/3 cup.

This recipe is super fast and easy, simply melt the cacao butter, whizz all the ingredients together, pour into moulds, set and viola!

 

WHITE Chocolate ingredients

  • 1 cup of chopped up cacao butter
  • 1/2 cup of raw sugar ground up in your blender. (The more you can process the sugar the smoother the texture of the chocolate will be. You can also use icing sugar).
  • 2 heaped tablespoons of cashew nut paste (I use Chocconutz cashew coconut butter as it is super silky and smooth)
  • 1tspn organic vanilla bean paste
  • chopped up roast almonds  (these are my personal favourite addition to go with white chocolate as I find they balance the sweetness of the white chocolate beautifully, but you can also use any other dried fruits or nuts, like dried apricots, dried blueberries, dried figs, goji berries, brazil nuts, hazelnuts and macadamia nuts
  • 1-2 Silicon moulds to pour chocolate into
  • Flowers to garnish

 

Melting method

  1. Melt the chopped up cacao butter in a glass or stainless steel or glass bowl that is sitting in a saucepan of boiled water. Turn off saucepan once water has boiled, and let your bowl sit on top of the saucepan. The heat from the boiled water will warm up your bowl and melt the cacao butter inside the bowl. (This is known as the double boiler method). It will mostly melt all by itself if you leave it to sit for 5 mins, and stir out lumps occasionally.  (Make sure no water gets into the bowl as it will cause your cacao butter to clump)
  2. Place your ground up sugar, cashew nut paste and vanilla all in a blender or NutriBullet, then pour in the melted cacao butter, and BLEND it for 1-2 minutes, until the texture is smooth and silky.
  3. The white chocolate should be runny in consistency. Taste test the chocolate, and if it feels gritty on your tongue, blend for another 1-2 minutes. It should then be ready to pour into the mould.

 

Pouring into moulds

  1. Using a spoon, pour chocolate into the silicon mould about 3/4 full. Then add in your nuts/dried fruit and use a toothpick to stir them in and remove air bubbles.
  2. It should make at least 20 chocolates, depending on the size of your moulds.
  3. Transfer the moulds into the freezer, use a tray to sit the moulds on to prevent chocolate spilling everywhere
  4. Wait for 40-60mins.
  5. Once set you can remove them from the moulds and decorate with rose petals, fruits or nuts however you like!

 

 

*****VARIATION RECIPE*****

A gorgeous friend of mine shared this variation with me, when she discovered she had no cashew nut butter in the pantry. Instead she replaced the cashew nut butter with smooth peanut butter and it works great! It sounded amazing so I gave it a go and the kids absolutely love it!!! Definitely give it a go if you love all things peanutty!!

Vegan white chocolate with peanut butter instead of cashew nut butter.

 

Happy Sweet Chocolate Eating!!

Love Jane xxx