Snow Blossoms Raw White Chocolate

• Smooth & fruity, dairy-free white chocolates
• This is a simple White Chocolate recipe with a fruity twist of crushed freeze-dried strawberries. This mixture makes around 15-20 chocolates, although this depends on the shape and depth of the chocolate mould you use.
• The Cocoa Butter and Cashew Nuts provide the base for the chocolate. These hand made chocolates have a smooth and creamy texture with a remarkably similar flavour to conventional non-dairy free white chocolate. They are really quick to make, so no excuses not to make someone an edible gift. Why not try using other freeze-dried fruits such as raspberries, blackcurrants or cherries for a variety of flavours.
• We used a coffee grinder to make the finely ground cashew nuts, but you could use a pestle & mortar. Or if you have neither of these then use a rolling pin and a plastic bag to smash the cashews into smaller pieces as finely as you can manage!

Organic Raw Cacao Butter 250g (Sussex Wholefoods)

50g Cacao Butter

Organic Cashew Nuts 500g (Sussex Wholefoods)

50g finely ground Cashew Nuts

Organic Lucuma Powder 250g (Sussex Wholefoods)

2 tsp Lucuma Powder

Organic Maple Syrup 330g (Meridian)

2 tbsp Maple Syrup

Pure Vanilla Extract 60ml (Nielsen Massey)

1 tsp Vanilla Extract

Freeze-Dried Strawberries 100g (Sussex Wholefoods)

15g Freeze Dried Strawberries

Method

1. Melt the Cacao Butter in a “bain marie” or a heat-proof bowl placed into a saucepan of boiling water – make sure the water does not touch the base of the bowl.
2. Once melted, remove the bowl carefully from the saucepan of water and sit on top of a tea-towel. Now add the Lucuma Powder, Agave Syrup, Vanilla Extract and ground cashew nuts. Stir until all the ingredients are combined.
3. In a separate bowl, lightly crush the freeze-dried strawberries between your thumb and fingers, so that you have a variety of sizes of strawberry ‘crumbs’.
4. Make sure your chocolate mould is free of any moisture. Then sprinkle some fragments of strawberry into the base of each mould. Now pour in the melted white chocolate mix.
5. Once you have finished filling the mould tap the sides to help any trapped air bubbles rise to the surface. Set aside to cool on a flat surface. These chocolates will take longer to solidify than dark raw chocolates because of the high proportion of Cacao Butter. Ours took a couple of hours to set properly in the fridge!
6. Store in an airtight container somewhere cool or in the salad compartment of your fridge.