raw white chocolate

Ingredients

• 175g cocoa butter
• 125g coconut cream
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup
• 4 tablespoons Cashew Cream OR 3 tablespoons ground almonds
• Dessicated coconut

Method

Melt the cocoa butter in a double boiler or in a bowl over a pan of boiling water, making sure the bottom of the pan doesn’t touch the water.  Once melted, add the coconut cream and stir well – the coconut cream will need to melt a little as well to make this happen. Add the other ingredients and stir well to combine.

Put the bowl in the freezer until beginning to set.  Stir frequently to ensure the mixture cools evenly.  Once hard enough to handle, take teaspoonfuls of the mixture and roll into balls and then roll in dessicated coconut.  This is quite a messy procedure, but very good for your hands and nails!

Put the finished Kisses into the fridge to set.  Remove from the fridge about half an hour before serving. These Kisses are best kept covered in the fridge and will last at least a week (if you haven’t eaten them well before then!)

Option: You could also make dairy free chocolate truffles by adding 2 heaped tablespoons raw cacao powder to the melted cocoa butter and rolling in cacao powder instead of desiccated coconut at the end.  Heavenly!