RAW Vanilla White Chocolates

Raw Vanilla White Chocolates

You can vary this recipe by omitting the vanilla and adding 1 teaspoon peppermint extract for peppermint candies. You can also try adding either 1 teaspoon of organic lemon or orange flavoring in place of, or in addition to, the vanilla powder. You can also make a filling for the chocolates (see my almond-cacao version below). These white chocolates do best stored in the freezer or refrigerator, otherwise they begin to get soft at room temp. You can also pour the mixture into a pan lined with parchment (pictured here on my Instagram acct.).

1 cup melted raw cacao butter (about 8 ounces)

¾ cup raw cashew butter

4 to 5 tablespoons raw honey

1 teaspoon raw vanilla powder
pinch sea salt

Optional Filling:

2 tablespoons raw almond butter

1 tablespoon raw cacao powder

2 to 3 teaspoons raw honey

Melt the cacao butter over the lowest heat possible. Add to a blender along with the raw cashew butter, honey, vanilla powder, and salt. Blend on high until smooth. Place candy mold onto a cookie sheet (this way you can easily transfer it to the freezer). Pour liquid white chocolate into candy molds or a glass bread pan lined with parchment paper. 

If you want to make white chocolate candies with a filling (as pictured above) then add the ingredients for the filling to a small bowl and stir together with a fork until combined. Roll 1/2 teaspoon-sized portions in your hands. Fill the candy molds 3/4 of the way full with the liquid white chocolate mixture. Drop in each ball of filling. Fill each candy mold the rest of the way with the white chocolate. 

Freeze the candy molds or bread pan for 30 minutes. Remove from freezer and pop white chocolates out of the molds or remove the parchment and block of white chocolate, cut into squares with a sharp knife. Freeze chocolates for storage. Source: www.NourishingMeals.com

Yield: about 60 bite-sized white chocolates