As promised here is the version without the coconut milk powder and without any nuts 👩🏻🍳
This is a very basic recipe and we decided to use minimal sweetening because I prefer the milder taste. The amount of sweetener can of course be adapted.
Like with the keto vegan white chocolate bark, this is a great fat fueled food (remember chocolate can be food not candy 😉) and snack for on the go! It keeps best in a container in the freezer or refrigerator because it’s essentially a block of fat that will melt…but that creates a delicious melt in the mouth flavor 😋
For this batch, you only need 3-4 ingredients and not a lot of time, of course it can be scaled up 👩🏻🍳
3 ounces raw organic cacao butter, we use the Sunfoods Brand
3 ounces coconut manna/butter which we get from Nutriva
0.5 ounces powdered kabocha sweetener (this is a non glycemic sweetener derived from pumpkin), I’m sure allulose or another sugar alternative world too. The brand I use is called bocha sweet.
Begin by setting up a water bath. To do this, heat water in a pot and place another pot on top in which you can melt the fats.
As the water heats up, prepare a freezer friendly dish into which you can pour the cacao mass. You can also use candy molds. We usually just put foil or wrap into a ceramic container so we can easily remove the chocolate before we cut it into pieces and transfer it into a glass container in the freezer.
Slowly melt the cacao butter and the coconut butter until they form a homogeneous mass. We use a whisk to mix the two fats. Since we don’t have an emulsifier, you need to pay close attention so that the two fats do not separate.
Next add the vanilla and sweetener of your choice and whisk them in slowly. We sieved the powdered sweetener before to avoid clumping, and it acts a bit like an emulsifier because it’s a powder and not a granular sweetener.
Lastly, pour the homogeneous mass into the prepared freezer dish and sprinkle on more vanilla if you like. This is the basic white chocolate recipe but you can always throw on some nuts, seeds, roasted coconut flakes or even a few sugar free chocolate chips.
While the mixture is starting to cool, leave it out on the counter and keep a close eye on it to avoid fat separation. When it’s set a bit, transfer it into the freezer for about 30 minutes.
You can then remove the block of chocolate and break it into chunks. We put ours in a glass container and store it in the freezer for the perfect consistency 👌🏻