I’ve never been a big fan of the flavor of coconut (I know, I know), so fat bombs have never held much appeal to me. Then I discovered that coconut butter (also called coconut cream) has less of that coconut taste. To make things even better, I discovered cacao butter. Cacao butter is the fat extracted from the cacao been. It smells like chocolate, but is an off white color.
As soon as I started working with it, I realized this would be my ticket to making white chocolate. Because of the benefits of coconut, I try to combine the two, but today I wanted to try a white chocolate bark with just the cacao butter. I ended up putting a little bit of hemp seed powder in it, which ended up turning it a shade of green. Since it’s almost Christmas, I thought that sort of fits.
makes approximately 4 oz
- 2 oz. cacao butter
- 1/3 cup LC-Natural Sweet White*
- 1 tsp vanilla powder
- 1/2 tsp hemp seed powder
- pinch of salt
- 1 tsp toasted pumpkin seeds
This is where I buy my cacao butter (nuts.com) and this is the nutritional info.
This is what it looks like. (Very similar to coconut butter)
You can grate it, but I like to chop it up.
I measured mine out to 2 oz.
Now, I know that 2 oz. equals 1/4 a cup. But I measured mine out on the scale (after I chopped it up) and then put it in a measuring cup. The measuring cup below is a 1/2 cup measure. I’m not sure what to say about that.
Put the cacao butter in the top of a double boiler or in a bowl that can be placed over a pan of boiling water. Mix remaining ingredients into a separate bowl and mix well.
This is what I used:
This is my set up, because I don’t have a double boiler.
Turn burner on and bring water in pan to a low boil over medium high heat.
Continue cooking just until cacao butter is melted.
While cacao butter is melting, grease a small bowl or plate with butter or coconut oil. As soon as the cacao butter is melted, remove from heat and mix in remaining ingredients. Stir well and pour into the greased dish. (I used a small pyrex lid)
I used some of my pumpkin spice flavored pumpkin seeds, chopped up and sprinkled over the top.
Once mixture has set, remove from dish and break into 12 equal pieces. (To speed up this process, you can place the dish in the freezer for about 15 minutes)
*I made an alternate batch using powdered Swerve. I wanted to make sure the measurements would work with another sweetener. I powdered the Swerve in my spice grinder.
I went ahead and measured out 1/3 cup, because I wasn’t sure how it would come out after powdering. It came out more than 1/3 cup powdered, but I only used 1/3 cup in the recipe. (At some point I’ll figure out how much to use to make the 1/3 cup powdered and will update this post)
It is imperative that you wait until the sweetener has settled (about 3 minutes) before removing the lid. Otherwise, you will get a huge sugar-free cloud. Of course, you can always buy the powdered Swerve. Not sure how grinding it in a blender would work.
This is the Swerve bark. I put a little more chopped pumpkin seeds on top.
The taste was very similar, with the exception of the cooling effect of the erythritol.
By dividing this recipe into 12 pieces, the macros per piece are: 38 Calories, 2g Fat, 0g Net Carbs, 0g Protein
|White Chocolate Bark||Calories||Fat (g)||Carb (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|2 oz. cacao butter||260||28||0||0||0||0|
|1/3 cup LC-Sweet||160||0||40||40||0||0|
|1 tsp vanilla powder||13.5||0||0.5||0||0.5||0|
|1/2 tsp hemp powder||7.5||0||0.75||0.5||0.25||1.25|
|1 tsp pumpkin seeds||16||0||1.8||0||1.8||0|