Ingredients

The following ingredients have 112 Servings
  • 3.5 oz cacao butter ((food-grade))
  • 1/4 cup cashew butter (or coconut butter)
  • 1/2 cup powdered sugar (or powdered Erythritol)
  • 1 tsp clear vanilla extract
  • 1 pinch of salt

Instruction

  • You can watch the video in the post for visual instructions.Melt the cacao butter in a double boiler over low heat, stirring occasionally. I simply added the cacao butter to a ceramic bowl and put the bowl into a pan filled with a little hot water. It's important that you turn off the heat once the water in the pan starts simmering, to avoid drops of water getting into the bowl.
  • Keep stirring until it's completely melted, then add the cashew butter (or coconut butter) and stir to combine.
  • Finally, sift in the powdered sugar, and also add the vanilla extract, and a pinch of salt.
  • Prepare two silicone molds and use a spoon to fill the white chocolate mixture into the molds.
  • Transfer the silicone molds into your fridge for about 1-2 hours (or into your freezer for about 20-30 minutes) until the chocolate firms up.
  • Remove from the mold and enjoy! Store leftovers in the fridge or freezer.