White Chocolate

Ingredients:
[ ] ¼ cup coconut oil
[ ] 75 grams cacao butter
[ ] 4½ tablespoons honey
[ ] 1½ teaspoons smooth cashew butter
[ ] 2 teaspoons vanilla extract
[ ] ⅛ teaspoon salt

Method:
[ ] Add the coconut oil and cacao butter to a small saucepan
[ ] Melt gently over very low heat, stirring continuously until almost fully melted
[ ] Remove from heat before completely melted and allow the residual heat to finish melting
[ ] Allow the melted fat mixture to cool until lukewarm (not warm to the touch)
[ ] In a separate small bowl, gently warm the honey until runny (do not boil)
[ ] Add the cashew butter to the warm honey and mix until completely smooth
[ ] Slowly pour the honey–cashew mixture into the lukewarm fat mixture while whisking continuously
[ ] Add the vanilla extract and salt while continuing to whisk
[ ] Whisk vigorously for 90 seconds until the mixture becomes smooth, glossy, and slightly thickened
[ ] Use immediately for dipping, drizzling, or coating
[ ] If pouring over frozen items, allow them to stand for 2 minutes at room temperature before applying
[ ] Alternatively, pour into moulds and refrigerate until fully set

Optional Add-ins:
[ ] 25 grams crushed vanilla & coconut cookies
[ ] 20 grams roasted peanuts

Tip:
[ ] Make a top deck by filling the mould halfway with white chocolate and allowing it to set for one hour in the refrigerator, then top with chocolate (refer to recipe), filling to the top, and allow to set for a further hour