My friend Lee is an amazing, tirelessly creative cook on a mission. She can’t eat dairy, wheat, gluten, sugar or yeast, and she’s written a book about what she CAN eat, see here. She comes up with the most fulfilling treats that I try out very often – they’re always gorgeous, nutritious and fun to make.
So with Easter coming up, (well actually I don’t need an excuse or a holiday to have these bunnies in my freezer!), I thought I’d share her recipe for white chocolate, the way I make it. Even though it’s white chocolate, it tastes more chocolately than brown chocolate AND it’s created with superfoods and free from processed gak. Yeehah!
Oh and it’s best kept in the freezer as it melts quickly once un-refridgerated/defrosted …. it also tastes best from the freezer methinks … lasts in the freezer until eh, you eat it all!
White Chocolate Ingredients:
- 1 cup organic coconut butter
- 1 cup organic, virgin coconut oil
- 4 TBS vanilla essence, I used vanilla powder here for the bunny’s peppered coat effect!
- 20 + drops liquid stevia or 1 tsp powdered or to taste
- 8 TBS organic cacao butter
Method:
- Melt the cacao butter and coconut butter and coconut oil in a glass/ceramic bowl over a saucepan of simmering water, be careful not to let it overheat as the coconut butter can get dried out and hard if you don’t pay attention, then add the stevia, vanilla essence & cacao butter.
- Place in a container or mould of your choice and freeze for 30mins. Break into bite sized pieces & devour, telling yourself it’s healthy superfood, cuz it is!
I have been promising myself I am going to come up with a very sexy and exciting variation on this … I know what it is, just haven’t tested it to perfection yet …. watch this space!!