When I went vegan, I thought my white chocolate days were far behind me, and all that remained was a fond memory… until this morning when I decided enough was enough! I needed to hack white chocolate and veganize it!
The key to a lovely vegan white chocolate is cocoa butter, lightly sweetened with a creamy base. As many of you know, I’m a savage for raw cashews and knew immediately where I was going to find that creamy structure to support the delicateness of cocoa butter, so it was experiment time… it’s always experiment time in my kitchen!
Recipes? Where I’m going, I don’t need no recipes!… Unless I make something amazing, in which case I write it down to share with all of you. So without further ado here is my marvellous morning creation that is not only delicious but also super low maintenance and pretty foolproof!
Vegan White Chocolate Tart
- 1 Cup Almond Flour
- 1/3 Cup Cacao Powder
- 2 Tbsp Maple Syrup or Agave
- 1/4 Cup Melted Coconut Oil
- Pinch of Salt
Combine all ingredients in a bowl and mix until a dough forms.
Press into tart pan and chill.
White Chocolate Mousse
- 3/4 Cup Raw Cashew Pieces
- 1/3 Cup Cocoa Butter Melted
- 1/3 Cup Maple Syrup or Agave
- 3/4 Cup Dairy Free Milk
- 1 Tsp Maca Powder (Optional)
- 1/8 Tsp Salt
Combine all ingredients in a high-speed blender and blend until smooth and creamy.
Pour into crust and chill in freezer or refrigerator for 45 minutes.
Garnish with fruit, chocolate, flowers.