Yield: 4 Servings
- 1 Ounce (scant 1/4 cup) Raw, Unsalted Cashews
- 1/4 Cup Powdered Sugar (organic if possible)
- Pinch Salt
- 2 Ounces of Cocoa Butter (food grade, sold online and in natural food stores) or Coconut Oil, melted (about 1/3 cup when melted)
- 2 to 3 Teaspoons Honey, Agave Nectar, or Maple Syrup (for strictly vegan, use agave or maple syrup)
- 1/2 Teaspoon Pure Vanilla Extract or Paste (preferably alcohol-free)
- 3 Tablespoons Erewhon Organic Rice Cereal (see instructions to decide on the amount)
- Place the cashews, sugar, and salt, if using, in your spice grinder and whiz into a powder (takes just 30 seconds or so).
- Place the cashew-sugar mixture, melted cocoa butter or oil (I simply melt either one in the microwave), maple syrup, and vanilla in a blender and blend for 30 to 60 seconds to combine.
- Pour the white chocolate into 4 silicone muffin cups (or whatever molds you are using), top evenly with the organic rice cereal, and very gently press the cereal in to ensure it adheres as the chocolate chills.
- Chill in the freezer for 15 minutes to set-up.
- Pop them out and enjoy!
If using coconut oil, be sure to store leftovers in the refrigerator or freezer. Bars made with cocoa butter can be stored chilled or at room temperature, but I still like them chilled.
Black ‘n White Chocolate Love – For a contrast in color and sweetness, semi-sweet chocolate pairs nicely. Allow the white chocolate to set-up for at least 5 minutes, then melt 2 ounces of semi-sweet or dark chocolate chips with 1/2 teaspoon of grapeseed or olive oil. Evenly pour a layer of chocolate on top of each white chocolate bar or disk. You can tap it on the counter to help the chocolate evenly spread out. Return the chocolate to the freezer for 15 minutes to set-up completely.
Unrefined Goodness – If you prefer to use a less refined sweetener, look for an organic powdered sugar or try coconut/palm sugar. Since you are grinding the sugar with the nuts, it will powder in the process. It still won’t be as smooth as store-bought powdered sugar (it may be a touch granular), and the flavor will have more caramel notes, but you may even prefer it that way!
Source: Alisa Fleming