Skip dinner for dessert with these delectable vegan macadamia white chocolate slices. This vegan dessert recipe is easy and delicious!
I think many people assume you can’t have white chocolate if you are plant-based or avoiding dairy because it is made up of a lot of milk. However, the white chocolate taste comes predominantly from the cacao butter, which is the fatty part of the cacao seed. It is naturally whitish or pale yellow in colour. There is no stopping you from making your own white chocolate using plant-based milk and preferably less refined sugar if any at all. This is what I have attempted to do with this recipe.
If you smell cacao butter on its own it smells exactly like white chocolate. It makes you just want to reach out and eat it straight out of the packet. Especially when it comes in button shape and looks exactly like a white chocolate lolly. Yes, I have eaten it on its own, and no it did not taste good. It just tastes like a big mouthful of fat. But at least it is healthy fat. It is very stable when heated, so it does not burn or damage easily. And it is loaded with beneficial fatty acids that are wonderful for the skin, hair, and nails. It is one of the reasons they use cacao butter in many cosmetics.
Just a heads up if you are intending on making this recipe. Store-bought macadamia butter is very expensive! Next time I think I am just going to make my own by processing it in the food processor. They have a high-fat content, so they should turn into butter pretty quickly. I gave you a fair warning so if you do not want to spend a lot of money, make your own! Hope you enjoy the recipe! This one is pretty special.
Vegan Macadamia White Chocolate Slices With Raspberries
Ingredients
- BASE:
- 1 cup macadamia nuts
- 1 cup medjool dates (pitted)
- ¼ cup desiccated coconut
- FILLING:
- ¾ cup cacao butter
- ½ cup macadamia butter *
- ⅓ cup coconut oil
- 1 cup raw cashews (soaked in water for at least four hours or overnight)
- 1 TBSP vanilla extract
- ¼ cup light agave syrup
- GARNISH:
- Raspberries & Chopped Pistachios
Instructions
- For the base: add your macadamia nuts and pitted dates to a food processor and blitz until crumbly and sticky
- Sprinkle the desiccated coconut evenly over the base of your square slice tin to prevent sticking
- Press down your macadamia date mixture firmly into the base of your tin. Set aside.
- For the filling: gently melt down your cacao butter on the stove on low heat until liquid and set aside to cool while you prepare the rest of your filling
- Add the rest of the filling ingredients into a high speed blender and blend until smooth and creamy.
- Once blended add in your liquid cacao butter and blend again.
- Pour filling mixture over your base and spread out evenly
- Add some raspberries and chopped pistachio nuts as garnish
- Freeze for at least four hours, but preferably overnight.
- Allow to thaw slightly before slicing. You can also add your raspberries and pistachio’s after your slice has frozen.
- *You can use store bought macadamia butter or make your own by blitzing a generous ½ cup macadamia nuts in a food processor until they make butter. It can take a good few minutes. Use more macadamia nuts to have some butter left over for later.
6.4.5
If you liked my vegan white chocolate slices, then enjoy a slice of my vegan oat and blackberry crumble pie. Try it for dessert, or eat it for breakfast! You can also try making my no-bake vegan cookies and cream cheesecake. Sharing is optional.
This recipe was republished with permission from Hazel and Cacao.
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