These Caramelized White Chocolate Bonbons are a blank slate for your dessert fantasies. The cashews and the cacao butter work as a neutral, creamy base allowing the vanilla to shine through.
Caramelized White Chocolate:
1/2 cup cashew butter
1/3 heaping cup cacao butter
1 1/2 teaspoons vanilla
1-2 tablespoons rice syrup, maple syrup, or another sweetener of choice
1/4 teaspoon maca powder (optional)
pinch of salt
Optional Topping Ideas:
dehydrated strawberries or raspberries
sumac and salted almonds
saffron and orange zest
lavender and lemon zest
cacao nibs and chocolate chips
Start by melting the cacao butter in a microwave-safe bowl at high in 30-second increments, stirring in between, until it’s melted. You can also do this in a pan on a stovetop. Once melted, mix in the cashew butter. Once fully incorporated add the vanilla, sweetener of choice, maca powder, and salt.
Pour the chocolate into a chocolate mold or an ice cube tray and add whichever toppings you fancy!
Transfer mold or tray into the freezer and allow to set – you can also let them set in the fridge but they’ll be slightly more fudge-y.
I recommend storing these chocolates in the freezer to get the same bite as you would with normal white chocolate, but if you don’t mind it being more fudge-like then feel free to keep them in your refrigerator!
You can go crazy with the toppings or leave them as is (just as lovely), this chocolate can also be used as a drizzle when still warm/room temperature, or for incorporating into no-bake recipes where you would otherwise use white chocolate.