Mostly Raw Raspberry and Macadamia White Chocolate Slice
I think many people assume you can’t have white chocolate if you are plant based or avoiding dairy because it is made up of a lot of milk. However the white chocolate taste comes predominantly from the cacao butter, which is the fatty part of the cacao seed. It is naturally whitish or pale yellow in colour. There is no stopping you from making your own white chocolate using a plant based milk and preferably less refined sugar if any at all. This is what I have attempted to do with this recipe. The hardest part was maintaining the white colour of white chocolate, mostly because all of the natural sweeteners that I use are dark in colour and give off part of their colour when your mixing them with the cacao butter. I opted to use a very light coloured raw honey from my husbands parents bee hive. They have moved back to Romania and have their own bee hives that make the most delicious honey. Every time they came and visit Australia they bring back a bit of their honey for us to use. It has a beautiful aroma and is very pale, almost translucent in colour. Try and find the lightest colour honey you can for this recipe or if you are a strict vegan and do not eat honey use a light agave syrup instead.
If you smell cacao butter on its own it smells exactly like white chocolate. It makes you just want to reach out and eat it straight out of the packet, especially when it comes in button shape and looks exactly like a white chocolate lolly. Yes I have eaten it on its own, and no it did not taste good. It just tastes like a big mouthful of fat. But at least it is a healthy fat. It is very stable when heated so it does not burn or damage easily and is loaded with beneficial fatty acids that are wonderful for the skin, hair and nails. It is one of the reasons they use cacao butter in many cosmetics. Although if you ask me, your more likely to get the benefits from it by actually eating it in a healthy way, like this!
Just a heads up if you are intending on making this recipe; store bought macadamia butter is very expensive!!! Next time I think I am just going to make my own by processing it in the food processor. They have a high fat content so they should turn into butter pretty quickly. I gave you fair warning so if you do not want to spend a lot of money, make your own! Hope you enjoy the recipe 🙂 This one is pretty special.
| Mostly Raw Raspberry and Macadamia White Chocolate Slice | Print |
- BASE:
- 1 cup macadamia nuts
- 1 cup medjool dates (pitted)
- ¼ cup desiccated coconut
- FILLING:
- ¾ cup cacao butter
- ½ cup macadamia butter*
- ⅓ cup coconut oil
- 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
- 1 TBSP vanilla extract
- ¼ cup light raw honey or light agave syrup if vegan
- GARNISH:
- Raspberries & Chopped Pistachios
- For the base: add your macadamia nuts and pitted dates to a food processor and blitz until crumbly and sticky
- Sprinkle the desiccated coconut evenly over the base of your square slice tin to prevent sticking
- Press down your macadamia date mixture firmly into the base of your tin. Set aside.
- For the filling: gently melt down your cacao butter on the stove on low heat until liquid and set aside to cool while you prepare the rest of your filling
- Add the rest of the filling ingredients into a high speed blender and blend until smooth and creamy.
- Once blended add in your liquid cacao butter and blend again.
- Pour filling mixture over your base and spread out evenly
- Add some raspberries and chopped pistachio nuts as garnish
- Freeze for at least 4 hours, but preferably overnight.
- Allow to thaw slightly before slicing. You can also add your raspberries and pistachio's after your slice has frozen.
- *You can use store bought macadamia butter or make your own by blitzing a generous ½ cup macadamia nuts in a food processor until they make butter - it cane take a good few minutes. Use more macadamia nuts to have some butter left over for later.
As soon as I saw you posted these on instagram I had to come here to check out the recipe, they look amazing and I’m craving them badly now! Yum! 🙂
Aww Yay! Thank you Lili! Thanks so much for coming over to my blog and leaving a comment! I really didn’t think they would go so well on insta! So glad it did though because they are yummy! Hope you enjoy them!
Hello ~ Awesome content ~ Thanks
Thanks so much!
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Hello Have just made these and they are Divine, so Thank you.
I want to ask, how long can you keep them in the fridge for ?
And can u freeze them ,how long would they keep for ?
Hi Lucy, they usually last about a week in the fridge. They don’t go off but just start to discolour a bit. In the freezer they will last over 6 months.