Happy National White Chocolate Day!
And how will we celebrate? By making healthy, all-natural white chocolate at home :)
I absolutely love white chocolate. I got hooked when I was young, I fell in love with Hershey's Cookies n' Cream chocolate bars... you know, the sugary white stuff with trans fats? I hate knowing that I used to eat the king-sized versions, but I love that I eventually did stop eating them.
All I can remember is how good they tasted--creamy, silky, and over-the-top sweet (which I love)
Every time I am standing in line at the grocery store, I always see those Hershey's chocolate bars. As much as I'd love
As for these homemade chocolate bars? Spot. On. Flavor. They are absolutely delicious. Creamy, silky, sweet and addicting. Everything a Hershey's bar has, except this time, with health benefits.
Homemade White Chocolate: [sugar free, low carb, GF, vegan]
(makes 3 chocolate bars)
56g (1/4 cup) Cacao Butter
4" of Vanilla Bean, scraped
tiny pinch Sea Salt
40g (1/3 cup) Powdered Erythritol, sifted
1 tsp Vanilla Brown Rice Protein Powder (I used SunWarrior; or dried soymilk/nonfat milk)
1. Put your chocolate mold on a large plate or cookie sheet so that it is level and easy to transport without bending. Reserve space in the fridge for the plate.
2. In a nonstick saucepan, melt the cacao butter over medium-low/low heat.
3. Scrape the vanilla bean seeds out of the vanilla pod and put into a small bowl. Add the salt, erythritol and protein powder and whisk together.
4. When cacao butter is completely melted, turn the heat off and whisk in the dry ingredients, one spoonful at a time. When mixture is smooth, pour into the chocolate molds and refrigerate for 3 hours, or until firm.
recipe adapted from Bittersweet