Cooking and Serving: 10 minutes | 10 ounces white chocolate
Ingredients
What makes this recipe for vegan white chocolate special? | How to make vegan white chocolate | Where to buy cacao butter
Description
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes | Servings: 10 ounces white chocolate
Ingredients
What makes this recipe for vegan white chocolate special?
How to make vegan white chocolate
Where to buy cacao butter
Paleo Options for Vegan White Chocolate
Vegan White Chocolate Recipe
4 ounces (112 g) edible raw cacao butter, chopped
4 tablespoons (48 g) nonhydrogenated vegetable shortening, (See Recipe
1 tablespoon (16 g) smooth natural cashew butter, (almond butter is fine,
1 cup (115 g) confectioners’ sugar
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
Instructions
In a medium-sized heat-safe bowl, place the cacao butter and shortening.
Heat indirectly sure that the bowl doesn’t touch the water.
Allow the cacao butter and shortening to melt, stirring occasionally. The.
mixture will be thin
With the mixture still over the simmering water, add the nut butter and mix.
Add the confectioner’s sugar, salt and vanilla, and mix until smooth.
Remove the bowl from the pot and allow to cool briefly before transferring.
the mixture to a measuring cup for pouring into molds.
Pour the mixture into silicone molds (really any flexible container will do).
Remove from the molds and serve.
Notes
* 1 tablespoon (16 g) smooth natural cashew butter, (almond butter is fine,
too, but has a competing flavor)
* 1 cup (115 g) confectioners’ sugar
* ¼ teaspoon kosher salt
* 1 teaspoon pure vanilla extract
* In a medium-sized heat-safe bowl, place the cacao butter and shortening.
* Heat indirectly sure that the bowl doesn’t touch the water.
* Allow the cacao butter and shortening to melt, stirring occasionally. The
mixture will be thin.
* With the mixture still over the simmering water, add the nut butter and mix
* Add the confectioner’s sugar, salt and vanilla, and mix until smooth.
* Remove the bowl from the pot and allow to cool briefly before transferring
the mixture to a measuring cup for pouring into molds.
* Pour the mixture into silicone molds (really any flexible container will do)
and refrigerate (or leave at room temperature) for about 30 minutes, or until
* Remove from the molds and serve.
About the shortening.
I like to use Spectrum brand nonhydrogenated vegetable shortening. Crisco works,
If you’d prefer to eliminate the shortening entirely, you can replace it with an
equal amount, richer.
Nutrition information is automatically calculated, so should only be used as an
Learn to make homemade vegan white chocolate with this easy recipe. Just 6
to make homemade vegan white chocolate with this easy recipe. Just 6 simple