White Chocolate without cocoa butter
This can be used for Halloween, Xmas, valentines or any day that you want to make a white chocolate mold, dip fruit or pretzels in it to make a great dessert. This could be used as a thick icing if applied immediately, or add plain yogurt till you have hte consistency you like.This does have 2 tbsps of icing sugar - since I don't eat sugar much - I found it sweet and would suggest 1 tbsp - the great thing is you can taste it and decide.
Ingredients
- 1/2 cup coconut milk powder 50 grams
- 1/4 cup coconut oil 48 grams
- 2 tbsp icing sugar 18 grams
- 2 pinches sea salt or himalayan salt
Instructions
- Melt coconut oil or ghee in glass or ceramic container - 20 sec in microwave or double boiler method.
- Add salt to dissolve
- Add 1/2 of coconut milk powder and stir, and second half and stir (I used a flat whisk.
- Add 1 tbsp icing sugar whisk - taste. Do you want it more sweet - if so add second tbsp of icing sugar.
- If you want vanilla taste - add 1/2 to 1 tsp of vanilla extract. Whisk.
- Pour or soon into mold. Or use as a dip on strawberries, other berries or fruit, or pretzels. If it is too runny, add 1-3 tbsp, one tbsp at a time of coconut milk powder. Redip - and assess.
- Leave in fridge for 20-30 min.
- Keep in air tight container in cold dark place, best in fridge.
- Eat within 2-3 weeks or frozen for 3 months.