Although we call these “White Chocolates,” just like the recipe they’re adapted from, they’re not actually white chocolates. They’re better!! In addition to being delicious, these treats are packed with healthy fats and only a scant amount of honey per serving. They perfectly satisfy a craving for a decadent treat.
You can play around with nut and seed butters here. I usually use peanut butter and roasted cashew butter as the recipe is written, but I imagine that almond butter and/or tahini would also be nice. If you use a different combination, please leave a comment!
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“White Chocolates’ Made with Cocoa Butter, Nut Butters & Honey
Adapted from Raw Vanilla White Chocolates (pg 389) in Nourishing Meals by Alissa Segersten & Tom Malterre.
Notes: I make these in square-shaped silicon ice trays (the ones they sell as cocktail ice trays), but if you don’t have silicone molds you could also pour the mixture into a glass Pyrex or something of the sort, chill to firm up, then slice into serving-sized squares and store.
Special equipment:
High-speed blender
8 oz cocoa butter
½ cup creamy roasted, salted peanut butter
½ cup roasted cashew butter
¼ cup raw honey
1 tablespoon vanilla extract
1/8 teaspoon sea salt
Place the cocoa butter in a saucepan and gently melt on the stove over low heat. Once fully melted, pour the melted cocoa butter into your high speed blender and add the rest of the ingredients. Blend until creamy and fully incorporated, then carefully pour the mixture into your silicon molds or other container (see note). Place into the freezer or refrigerator to chill. Either is fine; I like the slightly softer texture that the refrigerator yields, but freezer space is often easier to come by.
These are perfect after dinner when you don’t have much room left, but are craving a small treat to end the meal and the day :)
Enjoy!!
