These raw white chocolate bars require tons of dried coconut and a food processor. Then freeze and you’ve got raw white chocolate!
· PREP TIME 7 min
· TOTAL TIME 1 hour 7 min
· SHELF LIFE 1 week in freezer
· SERVINGS 10 servings
- 710 ml dried, shredded coconut (or 3 cups)
- 60 ml maple syrup (or honey or agave nectar) (or 1/4 cup)
- 1 teaspoon pure vanilla extract
- 1/8th teaspoon sea salt
- Place dried, shredded coconut in food processor. Process for a couple of minutes. (It will seem like the coconut is too dry and you will want to add liquid. DON’T DO IT! Just keep processing. Eventually it will start to cling together and get oily-ish!)
- Once it starts to get quite moist, add all remaining ingredients and process again until almost similar in texture to wet oily peanut butter! Or hummus! You know, all wet! (Or perhaps not QUITE as wet as hummus or PB, a bit crumblier than that, but it should definitely be moist and not grainy at all.)
- Spoon your crazy white mixture into whatever molds/dish you want and PRESS DOWN FIRMLY WITH YOUR HANDS. (I don’t have a lot of fancy cooking molds, so I just threw the mixture into a shallow glass dish and PRESSED IT DOWN FIRMLY with my hands.)
- Place in freezer for at least 30 minutes. (It will harden and turn into what you see in the pic.)
- YOU NOW HAVE RAW WHITE CHOCOLATE. Store it in the freezer at all times. Don’t eat too much or you’ll get a chocolate headache lol.
Recipe re-produced with kind permission from the Rawtarian website: http://www.therawtarian.com/ check it out!