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Cashew Maple White Chocolate
[Vegan, Gluten-Free, Paleo]

Author Bio

Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating... Read More

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Cashew Maple White Chocolate - One Green Planet

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White Chocolate

Cashew Maple White Chocolate [Vegan, Gluten-Free, Paleo]

209

Dairy Free

It’s such a simple recipe made with only 3 main ingredients: cacao butter, cashew butter, and pure maple syrup. In other words, it’s dairy-free, vegan, gluten-free, grain-free, and Paleo!

Ingredients You Need for Cashew Maple White Chocolate [Vegan, Gluten-Free, Paleo]

1/3 cup cacao butter
1/2 cup cashew butter
2 tablespoons pure maple syrup
1 teaspoon vanilla extract (optional)
Pinch of pink Himalayan salt or unrefined sea salt (optional)
Toppings: chopped cashews, toasted coconut flakes, etc.

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How to Prepare Cashew Maple White Chocolate [Vegan, Gluten-Free, Paleo]

Fill a small pot about 1/4 full with water and bring to a boil. Reduce heat to a simmer and fit a heat-resistant bowl on top. The bottom of the bowl should not reach the water (at least 2 to 3 inches of space between the bowl and water). The intention is to heat the bowl with steam and not the water. Chop cacao butter into small chunks and place in the bowl. Once the cacao butter is melted, remove the bowl with oven mitts and let it cool for a few minutes.
Pour in the cashew butter and stir to evenly combine. Add maple syrup and pink salt and stir some more.
Pour the mixture into a lined mini muffin tin and top with chopped cashews and toasted coconut flakes, if desired. Transfer to the freezer for about 30 minutes or the fridge for an hour to set. Enjoy and store leftovers in the fridge.

Notes

You can use coconut oil instead of cacao butter, but this would affect the taste. Also, the result would be more similar to fudge than white chocolate, with a strong coconut flavor. If you choose to use coconut oil, no need for the double boiler method. Just pour it in a small pot and heat directly over low. Remove from heat after a few minutes when melted and proceed to step 2. Cashew butter works best in this recipe and it is not recommended to use a different nut butter. If you don't have cashew butter, add 1 cup of raw cashews to a food processor or high-speed blender and blend/process until smooth and creamy. Make sure the cashews are room temperature before you add them to the food processor. To speed up the nut butter-making process, heat up raw cashews in the oven at the lowest setting for about 15 minutes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.