This raw chocolate version is still dairy free, gluten free and guilt free and although may taste a little different to commercially produced white chocolate, still tastes pretty divine and is a great alternative.
•5 Sun Chlorella tablets or 1 Sun Chlorella granules
•50g Organic Raw Cacao Butter
•50g Ground cashew nuts (easily blitzed in a food processor)
•2tsp Lucuma Powder
•2 tsp poppy seeds
•1tsp Vanila Bean Extract
•2-3tbsp Agave Syrup
•Mini baking cups/petit four cases or silicone ice cube tray/mouldMethod:
First melt the cacao butter. I grate the cacao butter first so it melts quicker. Place in a bowl and then put this bowl into a larger bowl of hot water which heats the butters gently and you won’t end up cooking them! You can also get double boilers (bain marie or porringers) which does the same job but on the stove.
When the butter has completely liquefied (you might need to add more hot water), add all dry ingredients. I shake the powder through a sieve to stop lumps. Next add the agave syrup or honey; slowly pour it in while stirring. Now pour the liquid chocolate into the moulds, sprinkle Sun Chlorella Granules or use tablets instead and put in the fridge to set.