Snow Blossoms Raw White Chocolate
- Smooth & fruity, dairy-free white chocolates
- This is a simple White Chocolate recipe* with a fruity twist of crushed freeze-dried strawberries. This mixture makes around 15-20 chocolates, although this depends on the shape and depth of the chocolate mould you use.
- The Cocoa Butter and Cashew Nuts provide the base for the chocolate. These hand made chocolates have a smooth and creamy texture with a remarkably similar flavour to conventional non-dairy free white chocolate. They are really quick to make, so no excuses not to make someone an edible gift. Why not try using other freeze-dried fruits such as raspberries, blackcurrants or cherries for a variety of flavours.
- We used a coffee grinder to make the finely ground cashew nuts, but you could use a pestle & mortar. Or if you have neither of these then use a rolling pin and a plastic bag to smash the cashews into smaller pieces as finely as you can manage!
50g Cacao Butter
50g finely ground Cashew Nuts
2 tsp Lucuma Powder
2 tbsp Maple Syrup
1 tsp Vanilla Extract
15g Freeze Dried Strawberries
- Melt the Cacao Butter in a “bain marie” or a heat-proof bowl placed into a saucepan of boiling water – make sure the water does not touch the base of the bowl.
- Once melted, remove the bowl carefully from the saucepan of water and sit on top of a tea-towel. Now add the Lucuma Powder, Agave Syrup, Vanilla Extract and ground cashew nuts. Stir until all the ingredients are combined.
- In a separate bowl, lightly crush the freeze-dried strawberries between your thumb and fingers, so that you have a variety of sizes of strawberry ‘crumbs’.
- Make sure your chocolate mould is free of any moisture. Then sprinkle some fragments of strawberry into the base of each mould. Now pour in the melted white chocolate mix.
- Once you have finished filling the mould tap the sides to help any trapped air bubbles rise to the surface. Set aside to cool on a flat surface. These chocolates will take longer to solidify than dark raw chocolates because of the high proportion of Cacao Butter. Ours took a couple of hours to set properly in the fridge!
- Store in an airtight container somewhere cool or in the salad compartment of your fridge.