Vegan White Chocolate for Impatient People

June 13, 2012 at 1:11 PM · Filed under Food and tagged: fast five, living simply, raw, recipe, refined sugar free, vegan

A few weeks back I embarked on my first chocolate-making journey. In the morning, cheery and eager, I set out to make some raw, vegan, chocolate hearts with red velvet filling. Knowing my strong aversion to excessively complex recipes, I was betting that their mere cuteness would overshadow any frustrations I might encounter during the slicing/grating/food processing/melting/stirring/freezing/scooping/filling/re-freezing process.

It didn’t.

Hours later, my cheer was replaced by muscle tension and a chocolate mess. This is why I can’t handle complex recipes.

While not exactly a success, these chocolates did photograph well. Which brings me to the point of all this: the real success. I had some leftover white chocolate, so I decided to throw a handful of raisins in to use it up (which literally took 30 seconds). As it turned out, the chocolate-covered raisins were awesome and the truffles were less than stellar. I should have known. (Oh, Murphy, why must you torment me?)

Moral of the story? Keep it simple.

White Chocolate Raisins
[vegan, gf, sugar free, raw]

1/4C Cocoa Butter
2T Full-fat Coconut Milk
15 Drops Stevia
1t Vanilla
1C raisins

Gently warm the cocoa butter in a saucepan on very low heat. (It is ♫ solid as a rock ♫ at room temperature, so I have to use my dehydrator to warm it enough just to get it out of the jar!) When the cocoa butter liquifies, remove from heat and stir in coconut milk, stevia, and vanilla until thoroughly mixed. Stir in raisins. Place saucepan in fridge for one-minute intervals, stirring after each minute until the mixture starts to thicken enough that the chocolate starts to coat the raisins. Scoop onto a silicon mat and put into the fridge or freezer until solid.

This treat is soft at room temperature, so I’d recommend storing it in the fridge or freezer (if it lasts that long). Enjoy!

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