A quick & easy recipe for crispy white chocolate that melts in your mouth. If you are serious about white chocolate, you've got to try this recipe!
Start by melting the cacao butter using a double boiler or the water bath method, stirring continuously.
Once melted, add all the other ingredients (cashew butter, maple syrup and vanilla pulp) and mix to combine.
Pour mixture into chocolate molds (silicon molds work best here) and place in the fridge for at least 15 minutes or until hardened. (You could place the molds in the freezer instead if you want it to be hardened even quicker.)
*Make your own, simply by processing cashews in a food processor until you end up with smooth creamy cashew butter. This might take 5-10 minutes though, so be patient.
The chocolate is best kept in the fridge.