Some people just whip up dinner and desserts based on what’s in their fridge. Others take daily trips to the grocery store. Me? I’m a planner, all the way. I know every meal, desert and snack I’m making by Friday night for my Saturday morning trip to the farmer’s market and grocery store. Yup, I’m a food dork. I even keep a list on my phone of things I want to make in the weeks ahead. So when I noticed that two of my ideas involved white chocolate, I thought – Hey, maybe I should make that!
White chocolate from the supermarket is notoriously processed. It’s ingredient list is filled with way too many words I don’t know how to pronounce – a big red flag. That meant I wanted to keep what I made at home as simple as possible – 6 ingredients, one bowl: done. The end result is creamy, melt in your mouth white chocolate, without that weird aftertaste that store bought white chocolate has. (I can’t be the only one who has snacked on a bag of white chocolate chips, or so I tell myself.)
This is also the first in my “Unprocessed Pantry” series, with easy recipes on how to make at home the stuff you’d normally buy. Your body will thank you for your extra effort to only feed it good, whole foods!
- 1 cup Cacao Butter
- 1/4 cup Coconut Oil
- 1 tablespoon Light Agave Nectar
- 1 1/2 tablespoons Cashew Butter
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- In a large measuring cup add all 6 ingredients and microwave for 30 seconds at a time, stirring vigorously after each interval, until Cacao Butter has melted. Do not let mixture get so hot it bubbles, it should be warm enough to let the Cacao Butter melt slowly.
- After all ingredients have melted and been mixed together let cool for 30 minutes at room temperature, or 15 in the refrigerator, then mix one more time before pouring into small silicone moulds. Yields about 15 small pieces of white chocolate.
- Tip: 1/4 cup cashews blended in a food processor yields approximately 1.5 T of cashew butter.