These beauties came together just by accident (like so many of my recipes!). There are sort of a leftover treat which turned out to be so so tasty. I still had some melted cocoa butter left and obviously the very first thought that came to my mind was: ‘lets make some chocolate’! I have used raw dark chocolate in so many recipes now like for the Pink Rocky Road bars and the Vegan Chocolate PB magnum. But the idea of white chocolate intrigued me. The white chocolate recipe is adapted by the wonderful Unconventional Baker. It’s light, easy and fabulous.
The PB Vanilla Cream is my sort of replacement for any icing/ buttercream/ biscuit filling. It’s thick, creamy, delicious and only made from natural ingredients. The cream is vegan, glutenfree and refined sugarfree too!
White vanilla chocolate bars
- ½ cup melted cocoa butter
- ¼ cup cashew butter, at room temperature
- 3 tbsp maple syrup (be careful with darker syrups/sugars like coconut syrup, if you are after a ‘white-ish chocolate’)
- ⅛ tsp raw ground vanilla bean
- add some cocoa nibs for some more crunch if you feel like
For the white chocolate bars, mix the melted cocoa butter ( I melt mine in a double boiler or microwave if you are pressed for time). Stir in the cashew butter, maple syrup, vanilla and cocoa nibs (optional). Pour the mixture into your chocolate mould. I used a proper chocolate bar mould which is perfect for those sandwiches. Transfer to the fridge to let the chocolate cool.
PB Bean Cream
- 1 cup butter beans (drained)
- 1 cup salted roasted peanuts
- 1 tsp espresso powder (freshly ground if possible)
- 1/2 tsp ground vanilla
- 1 cup coconut milk
- 3 tbsp maple syrup
- decorate with cinnamon, extra peanut butter and cocoa nibs
While you wait for your vegan white chocolate to set, start preparing the cream. To start with, add into your food processor/ stand mixer: butter beans, coconut milk and maple syrup and mix thoroughly. Add the vanilla and espresso powder and mix again. Finally, add the peanut butter and mix again. Now the mixture should become quite stiff. Transfer the mixture into a bowl and straight to the fridge so it can set there for 10minutes. Remove the chocolate and cream from the fridge and pop the chocolates out of the mould. Slab the cream in between the sandwiches, top with extra PB and cocoa nibs. I sprinkled freshly ground cinnamon on the sandwiches which I thought was divine.
If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @whensweetbecomeshealthy so I don’t miss it ♥