White Chocolates
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Ingredients
7 oz (weight) food-grade cocoa butter*
1 cup raw cashew butter (only ingredient should be cashew butter)
½ cup mild honey (alfalfa or clover work well)
1 TBSP vanilla
pinch of salt (if not adding any additions below)
Optional Additions: ⅛ tsp peppermint extract,† ¼ tsp orange extract
198 grams food-grade cocoa butter*
250 grams raw cashew butter (only ingredient should be cashew butter)
120 ml (170 grams) mild honey (alfalfa or clover work well)
1 TBSP (15 ml) vanilla
pinch of salt (if not adding any additions below)
Optional Additions: ⅛ tsp peppermint extract,† ¼ tsp orange extract
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Instructions
- Heat the cocoa butter in the microwave or over a stove until melted (about 6 minutes in the microwave).
- Add the cashew butter and immediately combine with an immersion blender until smooth and even. (NOTE: blend before adding the other ingredients or ingredients may separate).
- Add the honey and vanilla and blend until smooth.
- Add the salt if making white chocolates, add the peppermint if making chocolate mints, or add the orange extract if making orange candies.
- Pour into silicone molds.
- Freeze until solid.
- Remove from molds and store in freezer.
Nutritional Info
Storage
Store in freezer.
Notes
*IBD-AID: Cocoa butter is not a preferred oil for IBD-AID, so this treat should only be consumed on special occasions and in small amounts. †Peppermint extracts vary in potency. I use Nielsen Massey and it is very strong. Only the tiniest amount is needed or the candies will be overpowered. If using other brands, test with ⅛ tsp first and add more as needed.
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