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raw white chocolate bars from the rawtarian

By on July 16, 2013
raw white choco zoom

The Rawtarian’s Thoughts:

Now, this recipe will confuse and confound you. Why? Because it is so easy and bizarre and the coconut transforms into “white chocolate” right in front of your eyes. In fact, you just have to try it to believe me! OK, so as you can see, I call it “white chocolate” even though it is mostly coconut. It does have a coconutty flavor, so do not be surprised about that, but to me it tastes more like white chocolate than like coconut. This raw white chocolate recipe is ridiculously sweet and heavy, so you can really only handle a nibble at a time.

A food processor is definitely required for this recipe. People, when I say that, you must listen to me. Stop blending when I tell you to processs, k? And vice versa. Said with love! Because I want you to succeed at this whole raw food thing!

I keep it in the freezer all the time. If you let it get warm, it will get all messy.

 

Ingredients

3 cups dried, shredded coconut

1/4 cup maple syrup (or honey or agave nectar)

1 teaspoon pure vanilla extract

1/8 teaspoon sea salt

 

Directions

1. Place dried, shredded coconut in food processor. Process for a couple of minutes. (It will seem like the coconut is too dry and you will want to add liquid. DON’T DO IT! Just keep processing. Eventually it will start to cling together and get oily-ish!)

2. Once it starts to get quite moist, add all remaining ingredients and process again until almost similar in texture to wet oily peanut butter! Or hummus! You know, all wet! (Or perhaps not QUITE as wet as hummus or PB, a bit crumblier than that, but it should definitely be moist and not grainy at all.)

3. Spoon your crazy white mixture into whatever molds/dish you want and PRESS DOWN FIRMLY WITH YOUR HANDS. (I don’t have a lot of fancy cooking molds, so I just threw the mixture into a shallow glass dish and PRESSED IT DOWN FIRMLY with my hands.)

4. Place in freezer for at least 30 minutes. (It will harden and turn into what you see in the pic.)

5. YOU NOW HAVE RAW WHITE CHOCOLATE.  Store it in the freezer at all times. Don’t eat too much or you’ll get a chocolate headache lol.

TIP: If you are one of those fancy people, you can use candy molds to make all different kinds of white chocolate candy, but all I did was press it into a dish and then cut/break into pieces once frozen. Because I am SO not fancy!

TIP: Leave a few tablespoons of the mixture in its unfrozen state and you can use the crumbly stuff for fun things, like crumbly sweet topping over chopped berries <drool>

 

Laura Jane, The Rawtaian

Laura Jane, The Rawtaian

Laura-Jane is The Rawtarian, a passionate raw vegan.

Visit her and get more great recipe ideas at therawtarian.com

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