A delicious vegan white chocolate recipe made with coconut and freeze dried strawberries. Perfect in a heart shape for Valentine's Day or make in any mould for another time of year. Low in added sugar.
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Have you tried vegan white chocolate?
When I was researching this recipe I was surprised how many recipes contained as much sugar (usually icing sugar, or powdered sugar) as cacao butter. I wanted to try to make a version that was low in added sugar and so might even count as a healthy Valentine's treat.
I've used a little maple syrup to sweeten my vegan chocolate. Plus of course the freeze dried strawberries are naturally sweet as well.
Before this sets it's a kind of light brown colour - definitely not white chocolate. So I was pretty sure it wasn't going to work. However, after a few hours in the fridge I went back to check it and - hurrah - it had turned white. Or pinkish white anyway.
Don't get me wrong - this isn't the same thing as a Milky Bar. This vegan white chocolate does have a slightly grainy texture and is much less sweet. However, don't let this put you off - my children (the toughest judges around) LOVE these.
Do you need any special ingredients to make this white chocolate?
You will need some cacao butter to make these chocolates. I used Sevenhills Wholefood cacao butter wafers.*
I've used freeze dried strawberries but you could use freeze dried raspberries instead if you prefer.
I like to use a silicone mould when I'm making chocolates - it makes it pretty easy to get the chocolates out once they've set. I used this heart shaped one* to make these chocolates.
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How to make vegan white chocolate hearts
Vegan white chocolate hearts with coconut and strawberries
- 160 g cacao butter
- 50 g coconut flakes or desiccated coconut
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp sunflower lecithin*
- 6 g tube of freeze dried strawberries
- Place about 5cm of water in a small saucepan and bring to the boil. Reduce the heat to a simmer, then place 160g cacao butter into a heatproof bowl and place it over the water - it shouldn't actually touch the water.
- Allow to melt and then remove from the heat.
- Meanwhile place 50g coconut in a small high speed blender jug and process until smooth.
- When the cacao butter has melted add it to the coconut along with 3 tbsp maple syrup, 1 tsp vanilla extract and 2 tsp sunflower lecithin and process until well combined.
- Add 6g freeze dried strawberries and stir.
- Pour into your chocolate mould (I like to use silicone) and allow to set in the fridge for a couple of hours.
- When set remove from the mould and store in the fridge in an airtight container.
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