It doesn’t get much better than homemade chocolate. It’s incredibly easy to make — probably one of the easiest recipes on our blog. The flavour combinations are endless but we’ve gone with white chocolate and cacao nib — inspired by all the stracciatella ice cream we recently had in Italy!
While cacao butter doesn’t have quite the same benefits as cacao powder, it’s still so much more nutritious than your conventional chocolate bar. It looks and tastes (better!) just like white chocolate but you control how much sugar is added. It’s also rich in the unsaturated fat oleic acid — which might lower ”bad” LDL cholesterol and raise ”good” HDL cholesterol. It also contains a lot of antioxidants, called polyphenols, and boosts your immune system.
75g cacao butter
60g (¼ cup) cashew butter
2-3 TBSP maple syrup (depending on your preference)
½ tsp vanilla bean paste
2 TBSP cacao nibs plus some to decorate
25g dark chocolate (we use 85%)
pinch of salt
Melt the cacao butter in a saucepan on a low heat.
Remove the saucepan from the heat and whisk in the cashew butter, maple, vanilla, and salt.
Then mix in the cacao nibs.
Pour the chocolate into a dish that's lined with parchment paper. You can use any sort of dish — we tend to use a small brownie tin.
Place in the fridge for 20 minutes.
On a low heat, melt the dark chocolate.
Drizzle the dark chocolate over the white chocolate and sprinkle on some more cacao nibs.
Place it back in the fridge for at least 1 hour.
*Store this in a fridge or freezer in a sealed container.