Cheesecake For a Sweet New Year

Even to the seasoned eater approaching new cuisines with an open mind, it can still be difficult to fully embrace something that falls well outside of established norms. Far beyond unexpected flavor combinations or uncommon ingredients, raw “uncooking” essentially turns the entire concept of hot food preparation on its head. Largely due to a lack of exposure, the concept remains abstract at best for most of the world, which I’m quickly learning is a real shame.

Working with the incredibly talented Gena Hamshaw on her upcoming cookbook has open my eyes, radically changing the way I view raw foods in general. Rather than the crazy gourmet raw foods we so often see in fine restaurants, the heart and soul of raw edibles is more about ease and straight-forward ingredients that are manipulated as little as possible. Inspired by her revolutionary recipes, I couldn’t stop thinking in the raw when it came time to craft my annual Rosh Hashanah dessert.

Apples and honey, the symbol of a sweet New Year, are almost painfully common flavors for the occasion, but a fresh approach to the presentation makes it taste new and exciting once more. Building the dessert on a crust made of dried apples and nuts, the apple flavor is intense, concentrated down into a small package, and packing a huge punch in even tiny wedges.

What can you use for vegan honey?

For the honey component, it may or may not pass the scrutiny of the raw police, but nothing can even touch the floral sweetness of Bee-Free Honee. I had the pleasure of reviewing it for Laika Magazine a million moons ago, or so it feels, and have been hooked ever since. Dark agave can substitute in a pinch, but nothing else comes close to the incredibly accurate flavor that this honee bears, without the input of a single bee. Besides, what could be better for the holiday than a “honey” that is in fact made out of apples? There’s something quite poetic about that synchronicity.

Is that a red onion on top?!

Long story short: No. That’s a case of “do as I say, not what I do.” Walking in the door of my Nana’s house with cheesecake in hand, everyone who laid eyes on the original presentation feared that I had topped my treat with slivers of raw red onion. Immediately scrapping that concept and grabbing the first green apple I found, thin half-moons were much more visually pleasing, and the different color helped erase that initial unsavory impression. As I’ve now learned, this is an opportunity to leave the fancy garnishes at home. The rich flavors will speak for themselves.

Yield: Makes 12 - 14 Servings

Raw Apples and Honey Cheesecake

Name: Raw Apples and Honey Cheesecake
Prep time: 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1 Cup Chopped Raw Pecans; 1 Cup Dried Apple Rings, Firmly Packed; 2 Large Medjool Dates, Pitted; 1/2 Teaspoon Ground Cinnamon; 1/4 Teaspoon Salt; 1 Cup Raw Macadamia Nuts, Soaked for at least 6 Hours; 1 Cup Raw Cashew Pieces, Soaked for at least 6 Hours; 3 Ounces (6 Tablespoons) 100% Pure, Food-Grade Cocoa Butter, Melted; 1/2 Cup Vegan Honey or Light Agave Nectar; 1/4 Cup Lemon Juice; 1 Whole Vanilla Bean; 1 Large Green Apple; 1 Tablespoon Lemon Juice

No Ratings

Building the dessert on a crust made of dried apples and nuts, the apple flavor is intense, concentrated down into a small package, and packing a huge punch in even tiny wedges.

Prep Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Apple-Pecan Crust:

1 Cup Chopped Raw Pecans
1 Cup Dried Apple Rings, Firmly Packed
2 Large Medjool Dates, Pitted
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt

Honey-Vanilla Bean Cheesecake Filling:

1 Cup Raw Macadamia Nuts, Soaked for at least 6 Hours
1 Cup Raw Cashew Pieces, Soaked for at least 6 Hours
3 Ounces (6 Tablespoons) 100% Pure, Food-Grade Cocoa Butter, Melted
1/2 Cup Vegan Honey or Light Agave Nectar
1/4 Cup Lemon Juice
1 Whole Vanilla Bean

To Garnish (Optional):

1 Large Green Apple
1 Tablespoon Lemon Juice

Instructions

For the crust, start by tossing the pecans into your food processor with the s-blade installed. Pulse thoroughly until the nuts are mostly broken down into a fairly fine but coarse powder. Add in the dried apples, dates, cinnamon, and salt, and pulse again to incorporate. Continue processing until the fruits are blended in, no large chunks remain, and the mixture sticks together when pressed.
Transfer to a 9-inch round springform pan and use your hands to press it firmly and evenly across the bottom. If it proves too sticky to easily handle, lightly moisten your hands before proceeding, or use the bottom of a flat measuring cup to help achieve a smoother surface. Stash the pan in the fridge while you move on to the filling.
Thoroughly drain the macadamias and cashews before placing them in a high-speed blender. Add in the melted cocoa butter, vegan honey, and lemon juice. Because I’m lazy, I tend to just chop up my vanilla beans into inch-long pieces and add the whole pods in as well. You can always pull them out and save the spend pod for another use, such as vanilla sugar.
Turn on the blender on low to start chopping up the nuts, and slowly increase the speed until you’ve reached the highest setting. Thoroughly puree, pausing to scrape down the sides of the canister as needed, until completely silky-smooth. This could take as long as 5 – 10 minutes depending on your machine, so be patient.
Pour the resulting filling over your prepared crust, tapping it gently on the counter to knock out any air bubbles. Smooth over the top with your spatula before returning the whole assemblage to the fridge. Chill thoroughly, for at least 3 hours before serving, for the cheesecake to fully set to a slicable consistency.
If desired, cut in half, core, and thinly slice a green apple and toss with lemon juice to prevent browning. Arrange the slices artfully across the top right before serving. Slice into thin wedges with a sharp, and keep chilled for the best texture and flavor.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 252Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 47mgCarbohydrates: 25gFiber: 3gSugar: 19gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

September 6, 2013September 21, 2022

Hannah (BitterSweet)31 Comments

Failing at Preparedness

Blame it on an intoxicating emotional cocktail of stress, fear, and hunger, but there are no two ways around it: I deserve a big fat “F” in storm readiness. Like most people in the tri-state area, my time before Super Storm Sandy hit was spent frantically stocking up on food, gasoline, and low-tech entertainment like library books (remember those archaic things?) in case the hurricane truly was as bad as threatened. Furiously running at full capacity to not lose my shit in the middle of a swamped grocery store, my overloaded brain failed to consider each purchase in a truly rational light. Canned goods were fantastic, soups and dried meals could be heated over the gas range, but the double dip on washed, bagged greens? The attractively priced frozen puff pastry? The full case of almond milk Greek yogurt? Hate to ruin the suspense, but those hasty acquisitions proved poor purchases in short time.

Even without power, I held out hope that it would be a quick recovery. Wires came down right at the end of our sparsely populated dead end street and the damage was extensive, but we had been relatively lucky in past disasters. Keeping fridge and freezer doors tightly shut, it should have been easy to wait it out and return to normal life in no time. Days turned into the darkest nights imaginable, back into overcast days, rinse and repeat. The kitchen remained silent, without the comforting hum of appliances or crackling radiators. All that was left was the awful wind, whipping more gently now, but just as cruelly as ever.

Like a sick magic trick, those delicate, frilly salad greens transformed into a murky sludge pooling at the bottom of the bag. Many of the other well-meaning but badly executed purchases met similar fates; never before had I seen such a kaleidoscope of mold on a single cut lemon. With nothing left to cook, little that anyone cared to eat, and the days growing increasingly frigid, it was time to abandon ship.

Near the end of the nightmare, as temperatures dipped below freezing, we sought shelter with our incredibly generous, hospitable extended family a few towns away. Easily the best outcome of a bad situation, things certainly felt far less desperate when wrapped in a cloak of warm air, bright light, and wifi. There aren’t words enough to express just how grateful I am that they would unhesitatingly take in all four of us girls (myself, my sister, my mom, and my Isis.) Instead of fumbling through awkward and insufficient “thank you’s,” it was best to manifest that sentiment into something edible, of course.

Dangerously ripe bananas sitting on the counter were the catalyst, further fleshed out by available ingredients and the need for low-impact prep work in an unfamiliar kitchen. Fully enmeshed in all things pie thanks to the upcoming cookbook, that shallow glass pan was the first thing that made sense in so many painful days.

Bananas and chocolate, uncomplicated and unfussy, there would have been no recipe nor record if not for the rave reviews. Silky ganache lightened by the fruity accents and brightened with a light sprinkle of sea salt to finish, it seemed unremarkable at first, but now will never be forgotten. In fact, considering how the whole experience has forced us all to reevaluate the meaning of being thankful, I have a feeling that this may become our family’s new Thanksgiving pie for many years to come.

Yield: Makes 8 - 12 Servings

Frankenstorm Pie (AKA Banana Ganache Pie)

No Ratings

Bananas and chocolate, uncomplicated and unfussy, there would have been no recipe nor record if not for the rave reviews. Silky ganache is lightened by fruity accents and brightened with a light sprinkle of sea salt to finish.

Prep Time 15 minutes

Additional Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

Graham Cracker Crust:

1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
6 Tablespoons Vegan Butter, Melted

Banana Ganache Filling:

4 Medium-Sized Ripe Bananas
3 Tablespoons Light Agave Nectar
1 Teaspoon Vanilla Extract
2 Tablespoons Vegan butter
2 Cups (12 Ounces) Semi-Sweet Chocolate Chips
1/4 Cup Vanilla or Plain Non-Dairy Milk
Coarse Sea Salt, as Needed

Instructions

To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.
Drizzle the melted butter into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.
Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.
For the filling, toss the peeled bananas into the food processor or blender, and thoroughly puree along with the agave and vanilla. Meanwhile, place the butter, chocolate chips, and non-dairy milk in a microwave-safe dish and heat for about 1 minute. Stir well to smooth out the mixture and allow any remaining chips to fully melt. Reheat at intervals of 20 seconds if necessary, stirring well after each one.
Transfer the melted chocolate into the blender or food processor, and puree once more to fully integrate. Scrape down the sides of the bowl if necessary to ensure that everything is incorporated. Once completely smooth, pour the filling into your prepared crust, smooth out the top, and sprinkle very lightly with a pinch of coarse sea salt.
Refrigerate for at least 3 hours before serving, or until set.

Notes

To make this recipe gluten-free, select gluten-free graham crackers or wafer cookies.

Party Like It’s 5771

Second chances and fresh starts are so rare in our goal-oriented, no-stops world, so the message of Rosh Hashanah is even more valuable to me than many Jewish holidays. Often described as the Jewish New Year, it’s a time to celebrate, looking back on the successes of the previous twelve months, but also looking forward to the next, hoping for the best. That’s why it’s traditional to load up on the sweet things in life- or at least, in the kitchen- to ensure a sweet year ahead. Apples and honey are of course the best place to start, albeit with an easy substitution for the honey. For the first time since being vegan, I’m so excited to finally bring a substitute that really tastes just like bee-derived nectar, but truly, any syrup or dessert dip will carry the same sweet message.

Not one to stick with the easy answer for long, it was only a matter of time before my mind started spinning, concocting some exciting new dessert. Though I may not be prepared to embrace fall just yet, the smell of those apples and spices cooking over the stove nearly convinced me to make an early break from summer. Nearly. But the truth of the matter is, while the humidity has mercifully died down for the time being, it is still quite hot, outside and in. Instead of going the whole nine yards with a heavy, rich apple baked good, it made more sense to keep things light and refreshing, in the form of a semifreddo.

Dressed to impress, with a quick drizzle of “honey” and a handful of candied almonds, this stunning dessert is almost shockingly simple. Yes, I did take a little shortcut with a whippable vegan creme to save time, but you can also substitute whipped coconut creme with no trouble at all. Merging these traditional flavors in an unconventional final course just seemed like the perfect compromise, like the two seasons meeting in harmony for once.

And did I mention? It’s easier than pie to just pour the liquid semifreddo mix into individual molds, and make show-stopping plated desserts instead!

If you ask me, there’s no reason not to celebrate Rosh Hashanah, even if you’re not Jewish. We could all use a little bit more sweetness in our lives, after all.

Yield: Makes 10 - 12 Servings

Apples and Honey Semifreddo

No Ratings

Keep things light and refreshing with a semifreddo, which is essentially a sliceable loaf of no-churn ice cream. Dotted with tender spiced apples and drizzled with vegan honey, it's a real showstopper that only looks complicated to make.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 8 hours

Total Time 9 hours

Ingredients

Apple-Ginger Compote:

1 Pound Apples (About Large 2 Fuji), Peeled, Cored, and Roughly Chopped
2 Tablespoons Finely Diced Candied Ginger
1 Tablespoon Fresh Lemon Juice
2 Tablespoons Dark Brown Sugar, Firmly Packed
1/4 Teaspoon Ground Cinnamon
Pinch Salt

Semifreddo Base:

1 (14 – 16-Ounce) Carton Vegan Whipping Cream
1 Cup Raw Cashews, Soaked
3/4 Cup Vegan Vanilla Yogurt
1/2 Cup Honey-Flavored Agave or Amber Agave
1 Tablespoon Limoncello, Apple Brandy, or Vodka
1/2 Vanilla Bean, Split and Scraped, or 1 Teaspoon Extract

To Serve:

Additional Honey-Flavored Agave
Caramelized or Toasted Almonds, Roughly Chopped

Instructions

In a medium skillet, toss all of your ingredients for the apple compote together, and cook over medium-low heat for 20 – 30 minutes, stirring occasionally, until the apples are tender and there’s no excess liquid remaining at the bottom of the pan. The delicious autumnal smell will be an indication that you’re doing something right! Just try not to eat all of the apples before you get them into the semifreddo.
Let cool completely before proceeding.
To make the base, begin by whipping up your carton of creme as the box instructs, and set aside. Place your nuts and yogurt in a blender or food processor, and puree on the highest setting. A high-speed blender is recommended here for optimal smoothness, but you can certainly still do without. Just be patient, as it may take up to 10 minutes for the average food processor or blender to completely puree the cashews. Once completely smooth, add in the agave, liqueur of choice, and vanilla bean seeds. Blend to combine.
Add about 1/3rd of the cashew mixture to your whipped creme, and with a wide spatula, very gently fold the two together, being careful not to knock too much air out of the creme. Don’t fuss too much about streaks yet; Once it’s mostly combined, add another 1/3rd of the cashew mix, and fold again. Repeat with the remainder, stirring until the mixture is all one even color. Very gently fold in the cooked and cooled apple compote.
Pour the semifreddo base into either a 9 x 5 loaf pan lined with plastic wrap or a silicon loaf pan. For individual servings, I like to use jumbo silicon muffin molds. Smooth down the top with a spatula, and place on a level surface in your freeze. Let sit until frozen solid, at least 8 hours or overnight. You can also make this dessert well in advance- Up to a week, in fact! Just make sure you keep it well wrapped and covered so that it doesn’t start taking on off-flavors in the freezer.
To serve, simply unmold on a decorative plate, slice, and garnish with a drizzle of agave and almonds, as desired.

Sweet and Sour

What’s The Best Way To Use Kefir?

After quickly discovering that the plain Coconut Kefir wasn’t something I would be quick to drink on it’s own, I wasted no time in brainstorming other uses for it. Thinking along the “buttermilk” route first, I immediately thought of that classic breakfast staple, buttermilk pancakes.

And as one could imagine, they were perfectly tasty pancakes. Exciting, innovative, or creative…? Not so much. Such a simple interpretation of this ingredient just wouldn’t be enough to do it justice in my eyes.

What Does Kefir Taste Like, Anyway?

Going back to the drawing board, it was a challenge to brainstorm some dessert that would still highlight the unique flavor of the kefir.

Without sweetener, it can be quite sour, but when properly balanced, it’s tart, tangy, bright, and even refreshing.

Quickly realizing that any baked good would only detract from its bright tartness, the oven was out of the picture. Dreaming up a creamy, tangy concoction, in no time at all, I had exactly what I had been craving all along: Cheesecake.

Not just any cheesecake, of course.

Unlike most vegan cheesecakes, this one is easier, healthier, and just plain tastier. It’s…

Soy-free (no tofu!)
More affordable (skip those expensive dairy-free cream cheeses)
Low-sugar (lightly sweetened to bring out delicate nuances of the kefir)
Sophisticated but simple enough for any occasion

You could certainly dress it up with a vibrant fresh fruit sauce or decadent drizzle of ganache, but I’m happy enough with a light border of whipped coconut creme and some toasted coconut flakes on top.

Can’t Find Coconut Kefir?

A great substitute for coconut kefir is vegan coconut yogurt (plain, unsweetened) thinned with a little bit of water. It depends on the thickness of you brand; you want to aim for the viscosity of pancake batter.

Like all no-bake cheesecakes, the texture is perhaps not what you would first expect from such a treat, but I find that it’s instead much lighter and more refreshing than the traditional version.

Yield: Makes 10 - 12 Servings

No-Bake Coconut Kefir Cheesecake

No Ratings

Tart, tangy, light, and refreshing, this no-bake cheesecake is packed with healthy probiotics thanks to whole coconut kefit and yogurt.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

Cookie Crust:

10 Ounces Vegan Wafer Cookies*, to Make About 2 Cup Crumbs
6 Tablespoons Vegan Butter or Coconut Oil, Melted
1/4 Teaspoon Ground Cinnamon (Optional)

Kefir Cheesecake Filling:

3/4 Cup Vanilla Coconut Milk Yogurt
2 Cups Plain, Unsweetened Coconut Kefir
1 Cup Full-Fat Coconut Milk
1 Tablespoon Agar Agar Powder
3/4 Cup Granulated Sugar
1/4 Cup Arrowroot
1 Tablespoon Vanilla Extract

Instructions

First, finely crush your cookies so that they’re about the texture of almond meal, and mixing in the cinnamon if using. I find that a food processor helps to get a better texture, but you can also smash them in a sealed plastic bag with a rolling pin. Transfer the crumbs to a medium bowl, and stir in the melted vegan butter or coconut oil, making sure that you moisten all of the crumbs and leave no dry patches in the mixture.
Lightly grease a 10-inch round springform pan, and press the crumb mixture into the bottom, smoothing it out evenly with the bottom of a measuring cup or glass. Place it in the refrigerator for the time being.
In a medium saucepan, combine the coconut yogurt, coconut kefir, and coconut milk. Separately, mix together the agar, sugar, and arrowroot in a small dish, being careful to evenly distribute all of the dry ingredients. This will help to prevent lumps from forming. Slowly sprinkle this dry mixture into the saucepan while vigorously whisking, until you’re certain that it’s all been incorporated, and there are no clumps lurking on the bottom of the pan, too.
Turn on the stove to medium heat, and whisk occasionally (but don’t walk away!) as it comes up to temperature, until bubbles break on the surface and it feels significantly thickened. Turn off the heat, whisk in the vanilla, and retrieve your chilled crust. Pour the cooked filling into your springform pan, and tap it a few times on the counter to release any air bubbles and to even out the top.
Let cool COMPLETELY at room temperature before moving the cheesecake into your fridge to chill; Hastening this process will weaken the gel, and lead to weeping (from the filling, but you may feel like it too.) Chill for at least 3 hours before serving.

Notes

*I used ginger cookies, but pretty much any wafer cookies (or even sandwich cookies) will work.

Leave the “Egg” out of Eggnog

Eggnog is one drink I’ve never fully understood. Whole eggs and heavy cream whipped together so thick that you can barely slurp it down, and the few tablespoons that you do manage to imbibe has enough cholesterol to put you on your doctor’s naughty list? That sounds absolutely delicious, right? I sure hope I’m not the only one who doesn’t think so. It should come as no surprise that I’ve still never had “real” eggnog, and have absolutely no temptation to change that, but what’s shocking is that I’ve actually made peace with this beverage. Veganized and thinned down quite a bit, I’ve actually found it incredibly addictive, in fact!

As soon as I saw those first cartons of Holly Nog go on sale in my local grocery store, I snatched up two containers- and this was back in October, mind you. There are tons of awesome recipes out there for vegan eggnog of course, and I’ve even written one which is currently published in Go Dairy Free, but for instant gratification, this stuff hits the spot like nothing else. I’m already planning to stockpile a dozen cartons the moment I see it go on sale.

But for now, as I sit on a surplus of vegan nog, I can’t help but find endless pastry applications for it. Just a cup here and a cup there boosts flavors and gives plain cakes a special holiday twist. Of course, that’s not enough to satisfy the newly discovered nog lover in me. Bringing it to the front of the flavor profile, it made its way into a simple yet incredibly impressive panna cotta that turned out so good, I have to worry that I won’t have enough nog to last me through January.

Naturally, a spoonful of leftover caramel syrup found its way onto the plate, but I imagine that a “buttered” rum sauce would be wonderful as well (just substitute vegan butter and soymilk in this one.) If you haven’t yet decided on what to serve friends and family to finish off a big holiday dessert, look no further. It’s light enough that everyone will be able to find just a little bit more room for dessert, and it’s much more unique than the standard platter of cookies.

Yield: Makes 4 Servings

Nog Panna Cotta

No Ratings

When you're feeling festive, quickly whip up a silky, festive panna cotta infused with rich eggnog flavors and warm spices. This creamy dessert is smooth and indulgent, making it the perfect holiday treat to serve chilled and garnished with a sprinkle of nutmeg.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

1 1/2 Cups Vegan Eggnog
1/4 Cup Dark Brown Sugar, Packed
2 Teaspoons Agar Powder
1 (5.3-Ounce) Container Unsweetened Vegan Yogurt
1 Teaspoon Vanilla Extract
Freshly Ground Nutmeg (Optional, to Garnish)

Instructions

Lightly grease four 4-ounce ramekins and set aside.
In a medium saucepan over medium-low heat, combine the nog, sugar, and agar. Bring the mixture up to a simmer and do not let it boil. Continue to simmer for 5 – 10 minutes, stirring occasionally, until the agar has mostly dissolved.
Strain mixture using fine-mesh sieve into medium-size bowl. Quickly whisk in yogurt and vanilla until smooth and homogeneous. Pour into your prepared ramekins, and let cool at room temperature for 15 minutes. Transfer the ramekins to your refrigerator, and allow the panna cottas to remain undisturbed for at least 2 hours, until set and fully chilled.
To serve, either eat the panna cotta directly out of the ramekin, or invert onto a plate. Top with a pinch of freshly grated nutmeg, if desired.

The White Stuff

Talk about irony. A few short years ago, you wouldn’t have been able to get me to touch a block of white chocolate with a 10-foot pole, and now? Now it’s become an incredible luxury, a culinary diamond in my eyes, and I’ve become completely enamored with its simple existence. Simple indeed, because as I’m sure anyone who’s been around the block with a hunk of chocolate knows that the white stuff has no actual cocoa solids, and thus remains pale as freshly fallen snow. Most manufacturers add dry milk powder and other undesirable elements to their white chips and chunks, to increase shelf stability and augment their supplies of pricey cocoa butter… Or cheap, trans-fatty hydrogenated oils, making for that cheap, waxy crap that turned me away in the first place. Insipid and unctuous at best, it’s no shock that most people would consider shelling out their hard earned cash for this pallid imitator when given a darker option.

Before you flip to the next interesting blog and pass this post over, let me venture a guess that you’ve never had real white chocolate. Made with cocoa butter, this stuff is like the nectar of the gods- Creamy, sweet, with some slightly floral notes in the background. It makes my heart flutter just thinking about it.

This isn’t to say that I’ve developed the end-all, be-all recipe for creating this confection; There’s still plenty of room for improvement, and I would love to hear what others find through their own trials. I would love to keep on experimenting for months, honing it to an exact and simple science… But the trouble with using real cocoa butter, as those money-savvy businesses discovered, is that it costs a small fortune. I’m not going to lie, as this stuff doesn’t come cheap, but for an occasional indulgence, I think you could find it a worthwhile investment.

Still with me? Oh good, thanks for your patience. The first critical step to making the white chocolate is: Finding good cocoa butter. I know, I can’t stop harping about this stuff but it’s really important to pick up high quality, food grade cocoa butter. As a popular ingredient in body lotions and lip balms, some of it comes with fillers and undesirable additives, so shop carefully if you search locally. Next, you’ll want to invest in a decent mold. It doesn’t have to be fancy, and it doesn’t even need to be bar-shaped, you just want somewhere to park your molten chocolate so that it can cool and solidify into a usable shape. Hell, even silicon ice cube trays could work!

After collecting all of the software and hardware, the procedure will seem far easier than that preliminary hunt, so don’t worry, it only gets easier from here.

Yield: Makes 2 Bars

Vegan White Chocolate

No Ratings

Made with real cocoa butter, this creamy, dreamy, vanilla-flecked white chocolate bar couldn't be simpler to make at home from scratch, and it's completely vegan.

Prep Time 1 minute

Cook Time 2 minutes

Additional Time 3 hours

Total Time 3 hours 3 minutes

Ingredients

1/4 Cup (2 Ounces) Cocoa Butter
1 Teaspoon Vanilla Paste or Powder
1/3 Cup Confectioner’s Sugar*
1/2 Teaspoon Powdered Coconut Milk or Soy Milk Powder
1/8 Teaspoon Salt

Instructions

Place your cocoa butter in a microwave-safe bowl and heat on full power for just a minute or two, until it liquefies. Be sure to keep an eye on it at all times, as it has a much lower melting point than a bar of finished chocolate.
Once completely melted, quickly stir in the remaining ingredients, being thorough so as to break up any clumps of sugar and completely dissolve everything into the molten fat. Don’t worry if it looks rather yellow at this stage, just pour everything into your molds and it will be alright.
Tap the molds on the counter lightly so as to remove any air bubbles, and don’t even think about touching them again for the next few hours while they set up. I highly recommend parking them in the fridge to speed up the process.

Notes

*To make a sugar-free version, use 1/3 cup of stevia or erythritol that measures cup-for-cup like sugar.