Vegan White Chocolate With Superfoods

Ingredients

white chocolate

1/2 cup cacao butter, finely chopped (50 grams)
2 tablespoons vegan butter
5 tablespoons soy milk powder, sifted *see notes
3 tablespoons icing sugar, sifted
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt

superfoods powders

1/4 teaspoon freeze dried raspberry powder
1/4 teaspoon goji berry powder
1/8 teaspoon turmeric powder
1/8 teaspoon matcha powder
1/8 teaspoon Ube powder
1/4 teaspoon cacao powder

Instructions

Prep your work station by placing the chocolate molds on to a cutting board. This will make it easier to transfer the molds to the fridge to set. Have your superfood powders and small dishes to mix them ready to use.
Chop the cacao butter very finely. I recommend using a scale to measure the cacao butter. Place the cacao butter in a medium sized heat proof bowl. Fill a small pot with two inches of water. Place the bowl of cacao butter on top, making sure that no water touches the bottom of the bowl (double boiler method). Heat the water to a low simmer. Stir the cacao butter occasionally as it melts. Make sure not to over heat it.
Once the cacao butter has melted add the vegan butter. Stir periodically as it melts. Once it's melted sift in the icing sugar and soy milk powder. Stir to combine. Add the vanilla extract and sea salt.
Remove the bowl from the pot, wipe any excess water from the bottom of the bowl. Make sure that no water gets into the chocolate.
Take about 1/2 a tablespoon of the white chocolate and place it into a small dish. Start by mixing 1/8 teaspoon of superfood powders pf choice and add more until the desired color is reached. Carefully spoon the mixture into the mold, making sure not to go over the borders. Repeat for the rest of the colors/powders. If the white chocolate starts to get too thick/harden, simply place it back onto the double boiler for a few minutes until it has fully melted again. Make sure not to over heat it.
Once you are done filling the molds with the colors place it into the fridge for about 15-20 minutes, until the chocolate is set. Once it has hardened, pour the rest of the white chocolate overtop and return back to the fridge.
To unmold the chocolate turn it upside down onto a cutting board. The chocolate should be face down on the board. Peel the mold away from the chocolate. The chocolate is somewhat delicate and can break easily, so if you unmold it in your hands it may break. It can stay stored covered in the fridge for up to 2 weeks. Enjoy!

Notes

*I have tried using coconut milk powder but I find it leaves a gritty texture. Soy milk powder can easily be found online. Make sure it is not soy protein powder.

*The yield of this recipe depends on the size of your molds. I was able to make 3 squares bars that were 3"x 3".

Nutrition