Sep 22, 2012
Healthy Homemade White Chocolate
I absolutely love white chocolate — it’s so rich, smooth and creamy. I got hooked when I was young, I fell in love with Hershey’s Cookies n’ Cream chocolate bars… you know, the sugary white stuff with trans fats? I hate knowing that I used to eat the king-sized versions, but I love that I eventually did stop eating them.
That’s when this Healthy Homemade White Chocolate came into play. This chocolate is creamy, silky and melts in your mouth.
Every time I am standing in line at the grocery store I always see those Hershey’s chocolate bars. As much as I’d love to rip one open and chow it down like a maniac taste one again, I know they aren’t beneficial to me or my body in any way, shape or form. That’s why this homemade white chocolate is such a great recipe. It is absolutely delicious, sweet and addicting. Everything a Hershey’s bar has, except this time, with health benefits!
Healthy Homemade White Chocolate (sugar free, low carb and vegan!)
- Put your chocolate mold on a large plate or cookie sheet so that it is level and easy to transport without bending. Reserve space in the fridge for the plate.
- In a nonstick saucepan, melt the cacao butter over medium-low/low heat.
- Scrape the vanilla bean seeds out of the vanilla pod and put into a small bowl. Add the salt, erythritol and protein powder and whisk together.
- When cacao butter is completely melted, turn the heat off and whisk in the dry ingredients, one spoonful at a time. When mixture is smooth, pour into the chocolate molds and refrigerate for 3 hours, or until firm.
This recipe is: sugar free, low carb, gluten free, vegan!
Recipe adapted from: Bittersweet