After making the chocolate cheesecake I found that the white chocolate worked great in the cake and as chips but I wanted more…. I wanted a white chocolate so great that it could be scoffed all by itself. After a failed attempt (too much coconut just doesn’t taste chocolaty), another fail (not creamy enough) and one nearly-there (good, but missing the awesome factor), I now have created a recipe that I almost didn’t get to photograph as it was disappearing too fast.
VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE
Ingredients:
50 grams of cocoa butter
2 tbsp dextrose
Seeds from 1/2 vanilla bean pod
1/8 tsp vanilla essence
1 tsp almond butter (homemade or shop bought – but look for a 100% nuts one, no additives)
1/2 tsp rice flour (I used brown rice flour, you can also use normal riec flour or rice milk powder)
Directions:
Measure out the cocoa butter, chop into smaller pieces (the smaller, the faster it melts) and melt over a water bath (meanwhile, make the almond butter if you need to). You can also do this in the microwave for a few minutes (it takes a lot longer than butter) but I feel more in control when I can look at it and stir when needed.
While the cocoa butter is melting you can de-seed the vanilla pod (split open lengthwise and scrape out the seeds with a butter knife or spoon).
Now add the dextrose and stir until dissolved. Take the bowl off the heat.
Add in the rice flour and vanilla seeds. Stir. Add vanilla essence. Stir. Add the almond butter. Stir.
The mixture will look a little bit lumpy due to the almond butter which is fine (depends on how finely chopped and processed it is). Now, pour it into a container (chocolate shaped, bars, cheesecake, whichever shape, thickness or format you want – you can also pour it in a small bowl and wait for it to cool a bit in the fridge until it has the consistency of toothpaste and then pipe it on a baking sheet to shape chips). I made this batch one thin flat bar, to chop up and eat as is. Keep in the fridge or freezer.
Enjoy!!!!
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