I grew up a white chocolate girl. A Milkybar, or even better, a bag of Milkybar buttons, was my favourite sweet treat. My Easter eggs were always white chocolate and Father Christmas even knew to put white chocolate coins in my stocking on Christmas morning!
Somewhere along the road though, I got into dark chocolate. I’m guessing it was when I went vegan and white chocolate automatically became off limits. Whenever the shift happened, now when it comes to chocolate I tend to think that the darker the better.
The white stuff has hardly crossed my mind for years but for some reason I recently started thinking about it and wondering if I could make a homemade version to rival the white chocolate of my youth.
It turns out there are a lot of recipes online so I messed around with a few to come up with my own. I’m pretty happy with the result: It’s sweet-but not too sweet, creamy and melt-in-the-mouth, with none of that waxiness the commercial dairy-free kinds I’ve tried have had. I used the recipe to make white chocolate chips to use in a recipe, though quite a few went straight to my mouth!
I decided a bold, dark chocolate would complement the subtle white chocolate flavour rather nicely so ended up making some raw dark chocolate chips too. Oh so moreish!
The dark chocolate chips were even easier to make than the white, since, because of the higher fat content, white chocolate melts more easily than dark so getting it the right consistency for making chips was a tad trickier. Neither are difficult though, they just take a little time, so you should definitely try making them (full instructions below). And then you can make cookies too!
Seeing as we were in chocolate mode, I didn’t think it could harm to add a little more…and so these Raw Triple Chocolate Cookies were born! A fudgy chocolate base studded with homemade white and dark chocolate chips.
- 3 Tbsp Melted cacao butter
- 1/3 C Raw cacao powder
- 1 Tbsp Coconut OR Agave nectar
- 2 Tbsp Melted cacao butter
- 1-1/2 Tbsp Raw cashew butter
- 3/4 Tbsp Coconut OR Agave nectar
- 1/4 tsp Lucuma powder (optional- just adds a hint of caramel flavour)
- Pinch of vanilla powder
- 1/2 C Almonds
- 3/4 C Cashews
- Generous pinch of salt
- 1/2 C (packed) Pitted soft dates (e.g. Medjool)
- 1/2 Tbsp Coconut oil
- 1 Tbsp Coconut OR Agave nectar
- 3/4 tsp Vanilla extract
- 1/4 C Raw cacao powder
- 1/4 C Homemade chocolate chips ( 2 Tbsp White, 2 Tbsp Dark)
- In two separate bowls set over boiling water, whisk together the listed ingredients until smooth.
- Spoon each mixture into a small plastic sandwich bag (placed in a glass to hold it upright)
- Place the white chocolate in the fridge to firm up a little while you work with the dark.
- Cut a tiny end off the sandwich bag and, as if using a piping bag to frost a cake, squeeze little dots of chocolate onto a parchment lined baking sheet. Continue until all the chocolate is used up. Place the tray in the freezer for at least an hour to firm up.
- Repeat the same process with the white chocolate mixture. If the mixture is too thick to pipe, allow to warm at room temperature for a short while and knead the bag gently.
- When firm, remove the chocolate chips from the trays and store in a sealed container in the fridge or freezer.
- Grind the nuts into a coarse flour in a food processor. Add the dates, coconut oil, coconut or agave nectar, and vanilla and process again until the mixture comes together. Add the cacao powder and process again to incorporate.
- Fold in the chocolate chips, roll into balls and flatten into cookie shapes.
- Refrigerate until firm.
Keep a container of these chocolate chips in the fridge or freezer for whenever you need a little sweet fix!
What do you think of white chocolate?
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