by Alissa Segersten, Cookbook Author and Food Blogger
I have a special treat for you—a healthy recipe for raw white chocolate!
This recipe uses just a few ingredients and is dairy-free. Traditional white chocolate usually contains sugar and milk solids, along with cacao butter. My recipe uses raw honey and raw cashew butter, as well as raw cacao butter.
If you can’t handle the buzz dark chocolate gives you then try this recipe. It’s caffeine-free but still has some of the feel-good compounds found in chocolate.
Raw Vanilla White Chocolates
Yield: about 60 bite-sized white chocolates
dairy-free • gluten-free • no refined sugar
- 1 cup melted raw cacao butter (about 8 ounces)
- 3/4 cup raw cashew butter
- 4 to 5 tablespoons raw honey
- 1 teaspoon raw vanilla powder
- pinch sea salt
- Melt the cacao butter over the lowest heat possible. Add to a blender along with the raw cashew butter, honey, vanilla powder, and salt. Blend on high until smooth.
- Pour liquid white chocolate into candy molds or a glass bread pan lined with parchment paper. Before filling, place candy mold or bread pan onto a cookie sheet (this way you can easily transfer it to the freezer).
- Freeze the candy molds or bread pan for 30 minutes.
- Remove from freezer and pop white chocolates out of the molds or remove the parchment and block of white chocolate from bread pan and cut into squares with a sharp knife.
- Freeze chocolates for storage.
- 2 tablespoons raw almond butter
- 1 tablespoon raw cacao powder
- 2 to 3 teaspoons raw honey
METHOD WITH FILLING
- Add the filling ingredients to a small bowl and stir with a fork until combined.
- Roll 1/2 teaspoon-sized portions in your hands.
- Fill the candy molds 3/4 full with the liquid white chocolate mixture. Drop in each ball of filling.
- Fill each candy mold the rest of the way with the white chocolate.
You can vary this recipe by omitting the vanilla and adding 1 teaspoon peppermint extract for peppermint candies. You can also try adding either 1 teaspoon of organic lemon or orange flavoring in place of, or in addition to, the vanilla powder. You can also make a filling for the chocolates (see optional filling above). These white chocolates do best stored in the freezer or refrigerator, otherwise they begin to get soft at room temperature.
About the Author
Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet.